Baa-d Cravings
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Author: Renée S. Status: published license cc-by-nc-nd tags: healthy, recipe, lamb, lemon, garlic, dinner, From Renée's Kitchen, recipes, thyme, potato, asparagus, wine, rosemary, panko, gourmet, lavender, shiraz, crust, rack of lamb, peel, savoury, herbs de provence, red wine,
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Share on TwitterThis is how "baa-d" things taste really good. ;)
Herb Crusted Rack of Lamb with Red Wine Reduction, Yukon Gold Mashed Potatoes, Steamed Asparagus
Recipe
For Rack of Lamb:
1 lamb rack, frenched
1 C panko bread crumbs
1 tsp herbs de provence
2 Tbs grapeseed oil
1 C red wine (I used Shiraz)
1) Preheat oven to 425F.
2) Heat a heavy bottom skillet with 1 Tbs oil.
3) Pat lamb rack dry; season with salt and pepper.
4) Sear lamb rack sides for 3-4.
5) Prepare crumb: mix panko, herbs and remaining Tbs oil.
6) Pile crumb mixture thickly on meaty side of lamb rack and place in the over for 10-12 min until center is 125F.
7) Allow to rest for at least 5 min before cutting.
8) Heat pan, pour red wine to deglaze pan; add any leftover lamb juice to the pan. Allow to reduce by 1/3 to 1/2. Serve over lamb.
Note: leave lamb at room temperature for 30-60 min before cooking.
Mashed potatoes:
Boil 3-4 small yukon gold potatoes in boiling salted water for 20 min. Peel and mash potatoes; stir in 1 tsp butter, 1 Tbs heavy cream and 1 tsp milk. Season with salt and white pepper. Do not overmix or mash will be gummy.
Asparagus:
Clean and remove bottom of stalk. Steam for 3-7 min, depending on stalk thickness.
Note: You can sprinkle on fleur de sel (I forgot to in this picture).
For a little side project I made a herbs de provence crusted rack of lamb with a Shiraz pan jus reduction. The great part of it all was that I got to eat this for dinner. :) Cheers to future potentials!
