Herb Crusted Rack of Lamb with Garlic Mashed Potatoes and Mint Chimichurri
Herb Crusted Rack of Lamb with Garlic Mashed Potatoes and Mint Chimichurri
Serves 3-4
For the Lamb
1-2 Racks of lamb depending on weight, frenched* (plan for ½ lb per person)
½ cup panko breadcrumbs
2 T Dijon mustard
2 cloves garlic
8-10 basil leaves
1 oz grated Parmigiano-Reggiano cheese
Salt and Pepper to taste
1 T olive oil
Trim excess fat off the lamb. Season with salt and pepper and leave out at room temperature for 30-45 minutes before cooking.
Add the breadcrumbs, garlic, basil and cheese to a food processor and blend until thoroughly combined and homogenous. Dump them out into a baking dish or large bowl.
Heat the oil in a stainless or cast iron skillet over high heat. Sear the lamb on all sides (about 1 minute per side) and then place into a 400 degree oven bone side down in the pan. Roast for 15-20 minutes or until the internal temperature is about 100-110 degrees. Remove from the oven. Carefully brush the mustard over the entire surface of the lamb and then roll it in the herb and breadcrumb mixture. Use your hands to ensure an even, full layer of breadcrumbs on the outside of the meat. Return to the oven and cook an additional 5-8 minutes or until the lamb reaches 125 degrees in the center. Remove from the oven and pan and let rest for 5 minutes before carving into single or double chops.
For the Garlic Mashed Potatoes
3 lb russet potatoes, peeled and cut into cubes
1 stick (1/2 cup) unsalted butter
1 cup half and half
1 head of garlic
1 t olive oil
¼ cup sour cream
Salt and Pepper to taste
Cut the top ¼ off the head of garlic. Drizzle with the oil and season with salt and pepper. Wrap in aluminum foil and bake at 400 F for 35-45 minutes until the garlic is soft and caramelized. Remove from oven and set aside. Melt the butter over medium low heat and add the half and half. Keep warm. Boil the potatoes in heavily salted water for 10-15 minutes until fork tender. Drain and using a potato ricer, rice the potatoes back into the pot. Squeeze the roasted garlic out of its paper and mince it into a paste. Add the garlic and half the butter/cream mixture to the potatoes and stir. Add the sour cream and season with salt and pepper. Stir and taste for seasoning and check consistency. Add more butter/milk as desired to reach your preferred consistency. Optionally add in a bunch of minced chives for color and added flavor.
For the Mint Chimichurri
1 lemon
¼ cup minced parsley
1 T minced mint
1 red chili pepper, minced
¼ cup olive oil
1 T red wine vinegar
2 cloves garlic, finely minced
Salt and Pepper to taste
Add the parsley, mint, chili, garlic, oil and vinegar to a bowl. Add the zest of half the lemon and juice of half as well. Stir to combine and season with salt and pepper. Taste and adjust flavor as desired.
Dish Notes
If you have an aversion to lamb this technique would work very well on a pork or beef tenderloin. If you do not have a potato ricer, mash the potatoes by hand after adding half the liquid and the garlic. Proceed as described from there. The chili is optional in the chimichurri or you can just opt to cut the seeds out to keep it from being too spicy. Lamb is a rich meat, particularly if you get grass fed lamb, and the bright, acidic vinegar and spice from the chili cut through the rich, fatty meat perfectly.
