Entrees » Herb-Crusted Rack of Lamb Dinner
Rack of lamb may seem intimidating but Chef Raymond Ost from Sandrine's makes it very easy. The mustard, herbes de Provence and breadcrumb crust is such a wonderful complement to the lamb. And plating it with a timbale of butternut squash and roasted potatoes alongside makes this a romantic meal for two like no other. If you have any big favors to ask your loved one, after this dinner is an opportune time.
Ingredients
For the Lamb
- 1 small rack of lamb, fat removed, bones cleaned (“Frenched”)
- salt
- cooking oil spray
- Herb Crust (see below)*
- pepper
For the Herb Crust
- 2 tbsp Dijon mustard
- 1 tbsp herbes de Provence
- 1 cup plain breadcrumbs
- 1 tbsp olive oil
- 1 tsp chopped garlic
For the Sauce
- juices from lamb roasting pan
- ½ cup red wine
For the Butternut Squash
- ½ cup butternut squash, peeled & sliced
- small amount of butter to pan sear
For the Fingerling Potatoes
- 6 fingerling potatoes, cut in half lengthwise
- salt
- cooking oil spray
How-to
Sear the Rack of Lamb
- Sear the rack of lamb on both sides in 1 tbsp of olive oil until brown (approximately 2 minutes each side and on the ends). Allow to cool, then season with salt and pepper
Make Herb Crust & Roast the Lamb
- Combine breadcrumbs, garlic, 1 tbsp of olive oil and herbes de Provence in a bowl and mix
- Brush the mustard on the meat part of the lamb (not on the protruding bones) top and bottom, then coat meat with the herb crumbs
- Bake at 375º for 15-20 minutes for rosy-centered lamb. Carve between the bones and present three chops per plate
Roast & Sear Butternut Squash
- Roast sliced butternut squash in 350º oven until softened. Cut into small dice. Pan sear in small amount of butter. Pack into a ramekin or timbale for prettier look on the plate
Boil & Roast Fingerling Potatoes
- Boil fingerling potatoes for 20 minutes. Let cool, then cut them in half lengthwise and sprinkle with salt. Roast in the 350º oven, cut side down, until flesh appears crisp and browned
Make Sauce
- Deglaze the lamb roasting pan with ½ cup red wine by adding wine to the roasting pan, loosening any bits of lamb and stirring to mix the lamb juices, bits of lamb and wine
- Transfer to a small pot and simmer over low heat while lamb rests
Comments (1)
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Posted Wednesday, January 21, 2009, at 3:55 pm by Lynne:I made this dish over the weekend (see my pic!). I'm no Chef Raymond but thanks to him, I was able to pull this off pretty easily. An absolutely delicious meal. I love the herbes de Provence crust!
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