Rack Of Lamb Recipe
herb crusted, dijon, fingerling potatoes, green peas puree
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Rack of Lamb
Preheat your oven to 400°F (200°C). Trim any excess fat from the rack of lamb and pat it dry with paper towels.
Season the Meat
In a small bowl, mix the Dijon mustard, minced garlic, rosemary, thyme, salt, and black pepper. Rub this mixture all over the rack of lamb.
Press the bread crumbs onto the mustard-coated lamb to create an even crust.
Roast the Lamb
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the rack of lamb on all sides until browned (about 2-3 minutes on each side). Then transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Prepare Fingerling Potatoes
While the lamb is roasting, wash the fingerling potatoes and cut them in half. Toss them with olive oil, salt and pepper, and roast them on a baking sheet in the oven for 20-25 minutes, until golden and tender.
Make Green Peas Puree
In a small pot, bring the vegetable broth to a boil. Add the green peas and cook for 3-4 minutes until tender. Strain the peas and blend them with butter in a food processor until smooth. Season with salt and pepper to taste.
Serve
Once the lamb is done, let it rest for 5-10 minutes before slicing. Serve the sliced lamb with the fingerling potatoes and a dollop of green peas puree on the side.