Roasted American Rack of Lamb, Fingerling Potatoes & Asparagus with Mint Sauce

Servings:
6
Prep Time:
1 hr.
Cook Time:
30 mins.

Ingredients

  • 3 American lamb racks
  • 1 bunch rosemary, chopped
  • 2 to 3 tablespoons
  • Olive oil
  • Salt and black pepper to taste
Potatoes & 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 garlic cloves
  • 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

Preparation

  1. Season the lamb racks with oil and some of the rosemary.
  2. 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.
  3. 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.
  4. Peel asparagus. Place asparagus and potatoes in a baking dish; season with oil, butter, lemon juice, salt and pepper.
  5. Roast at 400°F for 8 minutes. Remove from oven; keep warm until serving.
  6. 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.
  7. For the 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.
  8. Cut each rack in half and in half again, creating double-bone chops.
  9. Serve 2 double-bone chops on each plate, place asparagus and potatoes next to lamb, and garnish with Crème Fraiche.
  10. Spoon pan juices over lamb; drizzle mint sauce in front of lamb.


Source: American Lamb Board