HERB CRUSTED RACK OF LAMB WITH POTATOES ENJOY DAN:

HERB CRUSTED RACK OF LAMB WITH POTATOES by CHEF DAN:

Serves 8

LAMB:

2 (8 rib) rack of lamb. (each 1-1/2-lb), trimmed of all but a thin layer of fat

1-1/2-teaspoons salt

3/4-teaspoon black pepper

2 teaspoons olive oil

POTATOES:

4 cups chicken stock

1 spring thyme 2 springs rosemary

3 garlic cloves, smashed

2 garlic cloves, peeled and sliced

2 onions, sliced

4 Yukon gold potatoes, peeled with a mandolin

1 tablespoon olive oil

HERB CRUST

1-1/2-cups Panko

1/3-cup grated parmesan cheese

1 spring EACH parsley, thyme, coriander, and rosemary

2 tablespoon Dijon mustard

Splash of olive oil

LAMB: (PREHEAT OVEN TO 400 F)

1.   Place lamb on cutting board fat side up.

2.   Lightly score the fat layer with a sharp knife,

3.   Sprinkle with salt and pepper

4.   Heat some oil over high-heat in an iron skillet; seal the lamb by holding each side in the oil long enough to develop color.

5.   Transfer to oven and bake 8 minutes.

CRUST:

1.   Place all ingredients for the crust except the mustard into a blender, pulse until mixture turn green adding just splash of olive oil.

2.   Pour into a deep dish: set aside.

ASSEMBLEY:

1.   Remove lamb from oven and brush generously with mustard.

2.   Dip the lamb into the crust mixture coating it completely, repeat until completely covered.

3.   Place back in the oven for 3-4 minutes or until ready to serve.

POTATOES: (PREHEAT OVEN TO 400 F)

1.   Bring the stock to a boil and infuse with next 3 ingredients.

2.   Strain in a sieve and discard solids.

3.   Add oil to a skillet over medium-high heat, and when sizzling.

4.    add onion, garlic, sauté 4 minutes or until softened and lightly colored.

5.   In an oven proof prepared dish, add a layer onion, then potatoes, repeat until all potatoes are used, season with salt & pepper.

6.   Pour stock over the potato mixture and bake 25-30 minutes.

ENJOY DAN:                                             HEART AND SOUL IN THE KITCHEN!!