
Herbs Crusted Lamb Rack with Buttery Pea Puree and Fondant Potato
Author: Shoshanna Lee

Savor this lip-smacking and aromatic main course recipe made with tender lamb rack crusted with delicious herbs and spices and served with fondant potato.
Preparation Time: 50 minutes
Cooking time: 1 hour 20 minutes
Servings: 4
Ingredients:
Author: Shoshanna Lee

Savor this lip-smacking and aromatic main course recipe made with tender lamb rack crusted with delicious herbs and spices and served with fondant potato.
Preparation Time: 50 minutes
Cooking time: 1 hour 20 minutes
Servings: 4
Ingredients:
- 1 x 8 rib frenched lamb rack (with little fat for flavor)
- 3/4 cup breadcrumbs
- 1 tsp parsley (finely chopped)
- 1 tsp fresh rosemary sprigs (finely chopped)
- 1 tsp fresh mint leaves (finely chopped)
- 6 garlic cloves (finely minced)
- 2 tsp Dijon mustard
- 30 gm processed cheese (grated)
- ground black pepper (for seasoning)
- 6 to 8 medium sized round potatoes
- 4 tsp sunflower oil
- 2 tsp butter
- 5 to 6 thyme sprigs
- pinch of white pepper powder
- 1 cup chicken stock
- 200 gm green peas (boiled and pureed)
- 50 gm unsalted butter
- 2 tsp lemon juice
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- watercress lettuce (for garnish)
- oodles of extra virgin olive oil
- salt to taste
Instructions:
- Apply garlic mince, ground black pepper and salt on the lamb rack and keep aside for at least 15 minutes.
- Heat olive oil in a skillet having a heavy base and start browning each rack from sides.
- Brush each rack with Dijon mustard while you brown them evenly for about 4 to 5 minutes each side.
- Take a bowl and add breadcrumbs, parsley, rosemary, mint, processed cheese, 2 tsp olive oil and a pinch of salt in it.
- Mix all the ingredients with a spatula.
- Pat this crumbed seasoning over each lightly browned and mustard glazed rack.
- Roast in a preheated oven at 350 degrees for about 20 to 25 minutes till the crust turns light golden.
- Peel all the potatoes and give them a cylindrical drum shape with the help of a cookie cutter.
- Pat them with a paper to dry the surface.
- Heat butter and sunflower oil in a pan and brown potatoes from all the sides on a low flame.
- Season with thyme sprigs, pinch of white pepper powder and salt.
- Add chicken stock and simmer for about 3 to 4 minutes.
- Transfer the pan in a preheated oven at 180 degrees and cook till the potatoes become tender (about 20 to 25 minutes) from inside.
- Remove the remaining stock (if any) and thyme sprigs.
- Heat unsalted butter in a nonstick pan.
- Add boiled peas puree and simmer for about a minute.
- Season with lime juice, onion powder, garlic powder and salt.
- Simmer for about 4 minutes while stirring gently.
- Bring down from the flame and let it cool down.
- Start plating with placing 2 to 3 lamb racks in a plate with 1 or 2 fondant potatoes.
- Follow it by placing few spoonfuls of buttery peas puree.
- Finish with garnishing with fresh watercress lettuce sprigs or leaves.
- Serve with a glass of red wine and flavored cream.