Herb Crusted Rack of Lamb
Yield: servings
Ingredients
Lamb
- 1 8 bone rack of lamb, French trimmed and patted dry
- Salt
- Pepper
- 2 tbsp olive oil
- 2 tbsp canola oil
- ¼ cup unsalted butter room temperature
- ½ cup parsley washed and dried
- ½ cup cilantro washed and dried
- ½ tsp allspice
- ½ tsp cinnamon
- ½ tsp paprika
- 1 tsp dried mint
- 3 cloves garlic peeled
- Zest of 1 lemon
- ½ cup fresh breadcrumbs OR 2 pieces of white toast with the crusts removed
- ½ cup raw & shelled pistachios
- 2 tbsp pomegranate molasses
Fondant Saffron Potatoes
- 2 large Russet potatoes peeled and stored in water
- Pinch of saffron
- 3 tbsp clarified butter
- 3 sprigs of fresh thyme
- 2 cups prepared chicken stock
- Salt
- Pepper
Seared Cherry Tomatoes
- 2 intact vines with at least 6 cherry tomatoes on them
- 2 tbsp butter
- 2 tbsp olive oil
Instructions
Lamb
- Season the rack of lamb with salt and pepper.
- Heat the oil in a large heavy bottom skillet.
- Sear the lamb rack on all exposed sides to develop flavor and Maillard reaction. (see Chef’s Tips)
- Set aside the lamb rack to cool while you make the crust.
- In a food processor combine all the herbs and spices and rest of ingredients, except for the pomegranate molasses. Taste and adjust seasoning accordingly.
- Preheat the oven to 375F
- Brush the cooked lamb with the pomegranate molasses.
- Press the crust on the meat side of lamb.
- Cover exposed bones with aluminum foil to prevent burning.
- Place the crusted lamb to finish cooking in the preheated oven for approximately 15-20 minutes or until the instant read thermometer reads 130F (54 Celsius) for a medium rare finish
- Tent loosely to rest before cutting to serve.
Fondant Saffron Potatoes
- Peel and cut potatoes into thick equal slices.
- Heat the butter in a heavy oven safe skillet.
- Cook the potatoes on both sides until golden brown.
- Add in thyme for added flavor.
- Sprinkle in the saffron and pour the chicken stock over potatoes.
- Place the oven safe skillet in a preheated 350 oven to finish cooking through and the liquid has been absorbed.
- Serve hot with the rack of lamb.
Seared Cherry Tomatoes
- In a skillet heat the butter and oil on medium
- Place the tomato vines intact to sear and get slightly soft and heat through
- Season with salt and pepper and serve with lamb rack and potatoes.
Chef's Tips
Make sure to always rest your meat before serving. Best practice is 25% of the total cooking time. If your meat has been in the oven for 20 minutes its good to let it rest for 5 minutes. A large roast that was cooking for 2 hours requires no less that a 20-30-minute rest time. This practice allows the meat to become less tense and to keep In its juices resulting in a juicier and softer meat.
Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. This reaction promotes flavor through the caramelization process.
