Dijon Crusted Lamb Rack with Rosemary Roast Potatoes
Nothing beats the flavour pairing of robust dijon mustard and mild White Stripe lamb. Lamb rack may sound intimidating to prepare, but this recipe is so easy and uses tools you definitely are already familiar with in your kitchen. If you are having a dinner party, this is a great wow-factor main course.
INGREDIENTS
- 1 White Stripe Lamb Rack
- 2 Tbsp Dijon Mustard
- 1/4 cup Soft bread Crumbs
- Salt and pepper, to taste
Rosemary Roast Potatoes
- 2 lbs Nugget (white or red) or Yellow flesh Potatoes, wedged
- Olive oil, to coat
- Rosemary leaves, fresh
- Salt & pepper, to taste
PREPARATION
Lamb Rack
- Thaw the lamb rack overnight in the refrigerator.
- Remove the packaging, and season with salt and pepper
- Heat a pan over medium/high heat and add 1 tbsp oil.
- Carefully place the lamb rack in the pan and sear well on all sides. Moderate the heat as needed.
- When browned, remove from the pan and allow to cool to room temperature.
- Spread dijon mustard over top of the cooled rack, and top with the bread crumbs, pressing lightly so they adhere well.
- Roast in a 375 F degree oven for about 20 minutes or until cooked to your liking.
- Rest for 5 minutes before slicing between the bones and serving with the roasted potatoes.
Rosemary Roast Potatoes
- Fill a large pot with cold water. Place wedged potatoes in the water and add a generous pinch of salt.
- Turn heat to high and bring water to a boil.
- As soon as the water boils, reduce the heat and gently simmer the potatoes until 75% cooked. A small paring knife will meet a little resistance in the centre.
- Drain the potatoes, and transfer to a roasting pan to cool.
- When the potatoes are room temperature, gently toss them in a little olive oil to coat, and season with salt and pepper (or your favourite seasoning).
- Roast the potatoes at 425 F until golden and crispy.
- Toss the potatoes with rosemary and reseason to your taste.
- Serve immediately.
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