Roasted Rack of Lamb with Garlic Mashed Potatoes and Glazed Carrots and Rosemary Jus

By lorik

Ingredients

• Crust Mixture:
• 7 oz panko bread crumbs
• 3 oz grated parmesan cheese
• 1 1/2 Tbsp fresh thyme, chopped
• 1 1/2 Tbsp fresh rosemary, chopped
• 1 Tbsp fresh parsley, chopped
• 1 Tbsp chopped garlic
• 1 Tbsp butter
• Salt and pepper to taste
• For Lamb:
• 2 racks of lamb, 4 bones each
• Salt and pepper to taste
• 1 Tbsp vegetable oil
• 1 Tbsp Dijon mustard
• Garlic Mashed Potatoes:
• 1 garlic bulb (whole)
• 1 Tbsp olive oil
• 2 lbs russet potatoes, skin on
• 1/4 cup butter, softened
• 1/2 cup heavy cream
• Salt and pepper to taste
• For Rosemary Au Jus
• 2 tsp olive oil
• 1 Tbsp minced shallot
• 1 1/2 Tbsp minced garlic
• 1 1/2 Tbsp fresh rosemary, chopped
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup beef stock
• For Glazed Carrots:
• 9 baby carrots (peeled, tops chopped)
• 1 Tbsp unsalted butter
• 1 Tbsp granulated sugar
• Salt and pepper to taste

Details

Servings 3
Adapted from celebritycruiselines.com

Preparation

Step 1

Combine all crust ingredients in a bowl and mix well with the butter as the binding agent.

Season the lamb with salt and pepper. Sear the lamb on all sides with oil in a sauté pan and remove when golden brown. When cool, brush with Dijon mustard and cover with the crust mixture. Place the lamb on a rack over a rimmed baking sheet. Roast in the oven at 375 until lamb reaches 135.

To make garlic mashed potatoes, cut the top from garlic bulb, drizzle with olive oil, wrap in foil and bake for 1 hour in a 350 degree oven or until tender. Remove and squeeze garlic from the bulb and set aside. In another pot, combine cream, butter, salt, pepper, roasted garlic paste and bring to a simmer. Place potatoes with skin in boiling salted water, cook for 25 minutes or until fork tender, remove, drain water and while hot, peel potatoes and squeeze through a potato ricer into the garlic cream mixture. With a rubber spatula, stir until well incorporated, adjust seasoning if needed and serve piping hot.

To make the lamb rosemary au jus, heat the oil in a small saucepan over medium high heat. Add the shallots, garlic, rosemary, salt and pepper. Cook and stir. Add the stock, and heat to boiling. Reduce the heat to medium low, and simmer until reduced. Remove from the heat and strain through a fine strainer.

Place the carrots in a saucepan with enough water to just cover them. Add the butter and granulated sugar, cook until all the water evaporates, and the butter and sugar form a glaze. Salt and pepper to taste.