Roasted American Rack of Lamb with Fingerling Potatoes and Asparagus in Mint Sauce
June 28, 2016
Executive Chef Paula DaSilva of 1500° at Eden Roc in Miami, Florida, created this simple yet elegant lamb rack dish bursting with fresh herbs that’s perfect for dinner any time of year.
- Prep: 40 mins
- Cook: 20 mins
- Yields: 6 servings
For the Lamb
For the Potatoes & Asparagus
For the Crème Fraiche:
For the Lamb
1 Preheat the oven to 400°F. Season the racks with 2 to 3 teaspoons olive oil and some of the rosemary.
2Place the racks in the pan, fat side down, and place the pan to the oven. Roast for 4 minutes.
3Turn the lamb over and roast for 3 more minutes. Remove the pan from the oven and let the racks rest, preferably on a rack, until ready to cut. Reserve the pan juices.
For the Potatoes and Asparagus
1Place the potatoes and the bay leaf in a large pot of salted water. Bring to a boil and cook for 4 minutes. Turn off heat and let the potatoes cool in the liquid.
2Place the asparagus and potatoes in a baking dish; season with oil, butter, lemon juice, salt and pepper. Roast the vegetables in the 400°F oven for 8 minutes. Remove the vegetables from the oven, discarding the bay leaf, and keep warm until serving.
For the Crème Fraiche
1In a non-reactive bowl, whisk together the crème fraiche or sour cream with the shallot, lemon juice, horseradish, salt, and pepper until well incorporated. Refrigerate until needed.
For the Mint Sauce
1In a blender, combine the cilantro, mint, garlic, lemon juice, peppers, onion, cumin, vinegar, and sugar; blend for 2 minutes on high speed.
2Reduce the speed and slowly drizzle in the oil. Season to taste with salt and pepper. The sauce will keep in the refrigerator for up to 1 day. Bring to room temperature before serving.
1 Cut each rack in half and in half again, creating double bone chops. Serve 2 double bone chops on each plate. Place the asparagus and potatoes next to the lamb and garnish with a spoonful of the Crème Fraiche. Spoon the pan juices over the lamb and drizzle the mint sauce in front of the lamb.
Recipe and image provided by the American Lamb Board