Herb & Dijon-Crusted Rack of Welsh Lamb
( SERVES 4 )
|225 ml||Thickened cream|
|1 whole||Chopped garlic|
|¼ bunch||Fresh thyme|
|¼ bunch||Fresh rosemary|
|907 g||New potatoes, peeled and cut into 1/2 inch thick slices|
|1 dash||Salt and freshly ground black pepper|
|100 g||Fresh breadcrumbs|
|½ bunch||Fresh parsley, stems removed|
|½ bunch||Tarragon, stems removed|
|4 whole||Plum tomatoes, quartered|
|5 Tbsp||Extra virgin olive oil, divided|
|1 pinch||Cane sugar|
|2 whole||Lamb racks, (8 ribs each)|
|113 ml||Maille Dijon Mustard|
|225 g||French green beans|
|1||Fennel bulb, trimmed and thinly sliced|
|12||Black olives, halved|
|10||Basil leaves, finely sliced|
|4 whole||Lemon wedges|
|113 ml||Dry white wine|
|450 ml||Lamb stock, or brown chicken stock|
1. Bring milk, cream, garlic head, thyme and rosemary just to the boiling point in medium saucepan. Let stand covered 1 hour.
2. Cover potatoes with salted water in medium saucepan. Bring to a boil over high heat. Reduce heat and simmer until just tender but firm, about 5 minutes. Let cool in water, about 15 minutes.
3. Strain cream mixture through strainer lined with cheesecloth or paper towels; season with salt and pepper.
4. Drain potatoes, then arrange in single layer on a baking tray. Drizzle with strained cream mixture; set aside.
5. Preheat oven to 180°C.
6. Pulse bread crumbs, parsley, tarragon and pinch of salt in food processor just until mixture turns green. Do not over process; set aside. Turn into shallow dish; set aside.
7. Arrange tomatoes in small shallow baking pan; drizzle with 1 tablespoon olive oil, then sprinkle with salt, pepper and sugar. Slice reserved garlic clove; add to tomatoes. Bake until tomatoes are softened, about 20 minutes. Remove and keep warm.
8. Heat potatoes in oven 15 minutes, then grill until golden.
9. Heat 3 tablespoons olive oil, in large, heavy-duty skillet and brown lamb, turning occasionally. Season lamb with salt and pepper. Arrange lamb on baking sheet, fat side up.
10. Evenly spread Maille Dijon Mustard on fat side of each lamb rack, then press into herbed bread crumbs to evenly coat. Arrange lamb in shallow baking pan and bake until bread crumbs are golden and lamb is cooked as desired for approx 15 minutes. Let stand 5 minutes, then slice into “chops”; keep warm.
11. Meanwhile, add white wine to skillet and bring to a boil over high heat, scraping any brown bits from bottom of skillet. When wine is almost evaporated, stir in lamb stock. Bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until thin, gravy consistency. Stir in any juices from lamb; set aside.
12. While lamb is roasting, heat 1 tablespoon olive oil, in skillet and cook green beans and fennel, covered, over medium heat, stirring occasionally, until tender. Stir in olives, basil, lemon and salt and pepper to taste. Keep warm.
Arrange potato slices and spoonful of cream on each plate. Add vegetables, tomatoes and lamb chops. Drizzle with sauce.
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