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| Fine Herb and Mint-Scented Lamb |
| Yields: 4 servings |
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| INGREDIENTS |
| 2 racks of lamb, Frenched |
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| INGREDIENTS: POTATO PANCAKE |
16 medium Yukon potatoes
1/2 stick salted butter
1/8 t fresh fennel
1/8 t white pepper
1/2 C heavy cream
1 C freshly chopped spinach
1/2 small white onion, diced
to taste salt
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| INGREDIENTS: MARINADE |
1/2 T each chopped, fresh thyme, oregano, parsley, fennel, mint
1/8 t freshly chopped garlic
1/2 C extra-virgin olive oil (to mix all the herbs together)
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| INGREDIENTS: BREADING |
1 1/2 C flour
4 fresh eggs
3 C Panko breadcrumbs
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| METHOD: LAMB |
| Pan sear lamb on all sides and place in 475-degree oven for 15-20
minutes for rare to medium rare; 20-30 minutes for medium to medium
well. |
| METHOD: POTATO PANCAKE |
| Peel and quarter potatoes and boil with pinch of salt until tender.
Strain potatoes and whip while hot, adding butter, fennel, pepper,
heavy cream, spinach, onion and salt.
After whipping, let potatoes cool. When cool, form into 1-inch high
rounds.
Take each round and dredge in flour, beaten eggs and coat in the
bread crumbs.
Take each potato pancake and deep fry until golden brown at 325
degrees; set on paper towel or rack to drain. |
| TO SERVE |
| In the center of a large plate, ladle a mint demi glaze (or pan gravy done
with fresh mint and strained). Set the potato pancake in center of demi and
circle potato pancake with balsamic reduction and basil oil. Cut rack of lamb
in half and join bones together. Stuff asparagus (pan seared with extra-virgin
olive oil, or steamed with lemon juice, white wine, and salt and pepper)
between the lamb and serve. Guten Appetit!!! |
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