Herb Crusted Rack of Lamb with Red Wine Reduction

with Yukon Gold Mashed Potatoes & Steamed Asparagus

 

For a little side project I made a herbs de provence crusted rack of lamb with a Shiraz pan jus reduction. The great part of it all was that I got to eat this for dinner. :) Cheers to future potentials!

 

Recipe

 

For Rack of Lamb:

1 lamb rack, frenched

1 C panko bread crumbs

1 tsp herbs de provence

2 Tbs grapeseed oil

1 C red wine (I used Shiraz)

 

1) Preheat oven to 425F.

2) Heat a heavy bottom skillet with 1 Tbs oil.

3) Pat lamb rack dry; season with salt and pepper.

4) Sear lamb rack sides for 3-4.

5) Prepare crumb: mix panko, herbs and remaining Tbs oil.

6) Pile crumb mixture thickly on meaty side of lamb rack and place in the over for 10-12 min until center is 125F.

7) Allow to rest for at least 5 min before cutting.

8) Heat pan, pour red wine to deglaze pan; add any leftover lamb juice to the pan. Allow to reduce by 1/3 to 1/2. Serve over lamb.

 

Note: leave lamb at room temperature for 30-60 min before cooking.

 

Mashed potatoes:

Boil 3-4 small yukon gold potatoes in boiling salted water for 20 min. Peel and mash potatoes; stir in 1 tsp butter, 1 Tbs heavy cream and 1 tsp milk. Season with salt and white pepper. Do not overmix or mash will be gummy.

 

Asparagus:

Clean and remove bottom of stalk. Steam for 3-7 min, depending on stalk thickness.

 

You can sprinkle on fleur de sel (I forgot to in this picture).

Done