Saturday, May 1, 2010

Herb-Crusted Rack of Lamb

Herb-crusted Rack of Lamb with Roasted Fingerling Potatoes

I love lamb, as much as L.A.M.B (Gwen Stefani), ha-ha! In my hierarchy of meat, it's on the top three, interchangeable with duck and NY strip steak.

While tending to my herbs this morning, I was reminded of lamb while gathering some mint, thus I made a mental note to stop by my local butcher today to see if they have lamb. So, imagine my bliss when the butcher brought out the last of the lamb rack he had-- beautiful, sexy frenched rack of lamb. I was shamelessly salivating over its succulence and rawness. Ha ha!

I decided to make a simple side dish of roasted fingerling potatoes and sauteed tatume (mexican zucchini). I prefer fingerling potatoes to new potatoes because they have a nuttier and richer taste (creamier) and remain firm when cooked.

Herb-crusted Rack of Lamb

fresh flat parsley, about 4 T when chopped
fresh mint leaves, about 8 T when chopped
fresh rosemary, about 4 T when chopped
4 cloves garlic, peeled
sea salt & freshly ground pepper
4 T olive oil
1 frenched rack of lamb (8-rib, 2 lbs)

Combine the herbs, garlic and 2 T of the olive oil in the food processor and pulse until chopped and well combined. Set aside.

Put oven rack in middle position and preheat oven to 400 degrees.

Season lamb with salt and pepper. Heat the remaining oil in a heavy bottom skillet and brown the lamb for about 4-5 minutes in each side. Transfer to a roasting pan. Pat the herb mixture on the lamb, gently pressing to adhere. Roast lamb until thermometer inserted into center registers 130 degrees (for medium rare), about 25-30 minutes. Let it sit for 10 minutes before cutting.

Roasted Fingerling Potatoes

1 lb fingerling potatoes, scrubbed
sea salt and freshly ground pepper
olive oil for drizzling

Parboil potatoes for 5-7 minutes, then strain. Cut them in half (lengthwise), drizzle with olive oil then season with salt and pepper. Add to the same roasting pan as the lamb 10 minutes before the lamb is done.

Sauteed Tatume (Mexican Zucchini)

2 T olive oil
1 shallot, thinly sliced
2 cloves garlic, thinly sliced
1 lb tatume, washed and sliced thinly
sea salt and freshly ground pepper
2 T chopped fresh mint for garnishing

Heat olive oil in a a pan. Add shallot and garlic and cook until transparent but not brown. Add zucchini and cook just until it starts becoming opaque in the center, about 3-4 minutes. Season with salt and pepper and garnish with chopped mint.

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