Roasted American Rack of Lamb, Fingerling Potato and Asparagus, Mint Sauce

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Recipe provided by | Recipe from Executive Chef Paula DaSilva 1500° at Eden Roc Miami, Florida
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Ingredients

Lamb

3 American Lamb racks
1 bunch Rosemary, chopped
2 to 3 tablespoons Olive oil
Salt and black pepper to taste

Potato and Asparagus

3 pounds Fingerling potatoes
1 Bay leaf
1 bunch Asparagus
2 tablespoons Olive oil
2 tablespoons Butter
2 Lemons, juiced
Salt and pepper to taste

Crème Fraiche

1/2 cup Crème Fraiche or sour cream
1 Shallot, minced
1 Lemon, juiced
1 teaspoon Horseradish
Salt and pepper to taste

Mint Sauce

1 cup Fresh cilantro
2 cups Fresh mint
2 cloves Garlic
3 to 4 tablespoons Lemon, juiced
2 Jalapeño peppers, seeded and chopped
1 small Onion
1 tablespoon Roasted cumin
2 to 3 ounces White vinegar
2 ounces Sugar
1/4 cup Grapeseed oil
Salt and pepper to taste

Directions

Lamb

Season the racks with oil and some of the rosemary. In a hot pan, place the rack in fat side down; roast at 400°F for 4 minutes. Turn lamb; roast 3 additional minutes. Remove from oven and let rest, preferably on a rack, until ready to cut.

Potato and Asparagus

Place potatoes and bay leaf in a pot of salted water; bring to a boil and cook for 4 minutes. Turn off heat; let potatoes cool in the liquid. Peel asparagus. Place asparagus and potatoes in a baking dish; season with oil, butter, lemon juice, salt and pepper. Roast at 400°F for 8 minutes. Remove from oven; keep warm until serving.

Crème Fraiche

In a non-reactive bowl, whisk together Crème Fraiche or sour cream, shallot, lemon juice, horseradish, salt and pepper until well incorporated. Refrigerate until needed.

Mint Sauce

In a blender, combine cilantro, mint, garlic, lemon juice, peppers, onion, cumin, vinegar and sugar; blend well for 2 minutes on high speed. Reduce speed; slowly drizzle in oil. Season to taste with salt and pepper.
Cut each rack in half and in half again, creating double bone chops. Serve 2 double bone chops on each plate, place asparagus and potatoes next to lamb, and garnish with Crème Fraiche. Spoon pan juices over lamb; drizzle mint sauce in front of lamb.

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SERVINGS: 6

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