Roasted Potatoes & Shallots
23 Small or baby Yukon gold or red bliss potatoes, halved
56 Medium sized shallots, peeled with root end intact, halved
2 tbsp Olive oil, suitable for high temp roasting
Salt & black pepper
Lamb
2 2-3lb Racks of Lamb
2 tbsp Butter
0.50 cup Dijon mustard
2 tbsp (Heaping) rosemary
2 tbsp (Heaping) Parsley, chopped
4 Garlic, crushed
Salt & pepper to taste
Walnut & Parsley Pesto
0.50 cup Walnuts
1 Curly parsley
1 tsp Fresh rosemary
1 Garlic clove
0.50 cup Parmesan cheese
0.50 cup Olive oil
Juice of 1 lemon
Salt & pepper to taste
Lamb
1 Pre-heat your oven to 475 degrees. Allow the lamb to sit on the counter at room temperature for 30 minutes prior to searing. While the lamb is coming to room temp prepare the herb paste for the racks. Mix the mustard, herbs and garlic, set aside. Melt butter over medium high heat in a large skillet suitable for searing, like cast iron. Season the lamb liberally with salt and pepper and sear on all sides starting with the fat cap first. Once the lamb is browned about 4-6 minutes, remove from the pan and generously rub the mustard and herb paste all over the lamb. Put the lamb back into the heat proof skillet fat cap facing up and roast in the oven for 18 minutes. Remove the lamb and allow to rest for 5-7 minutes before slicing into double chops.
Walnut & Parsley Pesto
2Pulse all the ingredients in a food processor until combined but not a paste. A bit of texture is great in this pesto. Curly parsley has a milder flavor than flat leaf but feel free to substitute if you’d like. This pesto keep well for up to one week in the refrigerator. Remove from the refrigerator at least 30 minutes before serving.
Roasted Potatoes & Shallots
3Pre heat oven to 375 degree. Toss the potatoes with the oil, seasonings and shallots then pour out onto a baking sheet and roast for 30-35 minutes or until the potatoes are fork tender. Allow to rest on the baking sheet while you prepare the lamb.
Ingredients
Roasted Potatoes & Shallots
23 Small or baby Yukon gold or red bliss potatoes, halved
56 Medium sized shallots, peeled with root end intact, halved
2 tbsp Olive oil, suitable for high temp roasting
Salt & black pepper
Lamb
2 2-3lb Racks of Lamb
2 tbsp Butter
0.50 cup Dijon mustard
2 tbsp (Heaping) rosemary
2 tbsp (Heaping) Parsley, chopped
4 Garlic, crushed
Salt & pepper to taste
Walnut & Parsley Pesto
0.50 cup Walnuts
1 Curly parsley
1 tsp Fresh rosemary
1 Garlic clove
0.50 cup Parmesan cheese
0.50 cup Olive oil
Juice of 1 lemon
Salt & pepper to taste
Directions
Lamb
1 Pre-heat your oven to 475 degrees. Allow the lamb to sit on the counter at room temperature for 30 minutes prior to searing. While the lamb is coming to room temp prepare the herb paste for the racks. Mix the mustard, herbs and garlic, set aside. Melt butter over medium high heat in a large skillet suitable for searing, like cast iron. Season the lamb liberally with salt and pepper and sear on all sides starting with the fat cap first. Once the lamb is browned about 4-6 minutes, remove from the pan and generously rub the mustard and herb paste all over the lamb. Put the lamb back into the heat proof skillet fat cap facing up and roast in the oven for 18 minutes. Remove the lamb and allow to rest for 5-7 minutes before slicing into double chops.
Walnut & Parsley Pesto
2Pulse all the ingredients in a food processor until combined but not a paste. A bit of texture is great in this pesto. Curly parsley has a milder flavor than flat leaf but feel free to substitute if you’d like. This pesto keep well for up to one week in the refrigerator. Remove from the refrigerator at least 30 minutes before serving.
Roasted Potatoes & Shallots
3Pre heat oven to 375 degree. Toss the potatoes with the oil, seasonings and shallots then pour out onto a baking sheet and roast for 30-35 minutes or until the potatoes are fork tender. Allow to rest on the baking sheet while you prepare the lamb.
Classic Roasted Rack of American Lamb with Walnut & Parsley Pesto, Roasted Baby Potatoes & Shallots
