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Tasty Side to Life Tours Website

Saturday, May 14, 2011

Roasted Rack of Lamb with Mashed Potatoes, Walnut mint pesto and String Beans

My sis and I pulled this dinner together a while ago for her boyfriends uncle's birthday. The rack of lamb that we bought from the butcher at le Bon Marche was a parfait piece of meat and the butcher gave us super simple cooking instructions. Salt, pepper, mustard the lamb and then sear it quickly on both sides and into the oven for 20 minutes at about 180 celcius. We served this with very buttery, creamy truly french puree de pomme de terre, a bright and fresh nutty homemade pesto and simple green beans. This meal is classic and an easy one for entertaining. 

Mustard Rubbed Roasted Rack of Lamb with Velvety Mashed Potatoes, Walnut-Mint Pesto and Simple Green Beans 
A nice main course of melt in your mouth lamb, a creative pesto with mint (which complements lamb perfectly) and served with velvety, extra buttery mashed potatoes and a simple green. Pair with a Cabernet which is lamb's classic partner
Makes 6 Servings
  • 1 large rack of lamb enough for 2 pieces each person 
  • Salt and a nice fresh ground pepper
  • 4 Tbls Ancienne Mustard or Dijon
  • A few springs of rosemary
  • Walnut-Mint Pesto
  • 3 oz of silvered almonds
  • 3 oz walnuts
  • 1 Garlic clove (smashed) 
  • 2 cups of Mint leaves or about a 3 oz bunch
  • 1/4 cup grated fresh Parmigiano-Reggiano cheese
  • 3/4 cup of olive oil + 3 Tbls
  • 1 lemon
  • Mashed Potatoes
  • 3 pounds of large baking potatoes
  • 1/5 sticks of a good quality European unsalted butter
  • Fleur de Sel or nice sea salt
  • 1 cup of cream
    1. Season lamb generously with salt and pepper on both sides. Rub with mustard.
    2. Cover with plastic wrap and leave in the fridge for 1.5 hrs. This will keep the meat succulent
    3. Preheat oven to 180. In a large food processor, pulse the almonds and walnuts. Cut the garlic in half and check to see if there is an inner green spore. If so REMOVE THIS, this little spore is what gives you bad breathe. It's a french trick!  
    4. Add garlic to the food processor with the nuts. Add the mint leaves, cheese and top with olive oil and process until smooth. Season with salt, pepper and a dash of the lemon juice. Taste. 
    5. In a large skillet, heat 3 Tbls oil until hot and simmering. Add the rack of lamb and sear over high heat until brown on all sides about 10 minutes
    6. Meanwhile make the potato puree. Bring a large saucepan of water to boil. Add the potatoes cut into medium sized chunks and cook for 20 minutes until tender. In a small saucepan melt the butter into the cream. Gradually whisk the hot mixture into the potatoes and season generously with sea salt. Cook over moderate heat whisking until hot. Reserve. 
    7. Transfer the roast to a large roasting dish. Spread some of the pesto over it and top with a few nice sprigs of rosemary. Cover with foil and place each rack on top of the other making a tight little package. Roast about 20 minutes until just cooked and still slightly pink. Let rest for 10 minutes and then slice. 
    8. Quickly chop off the pointy ends of the green beans and flash cook in a boiling water for 3 minutes. Drain, salt and reserve
    9. Serve on with a generous spoonful of mash, 2 slices of meat, a handful of beans and use a spoon to make a swoosh mark with the walnut-mint pesto.

    The Ikea beautiful table all set and ready to go

    Ahh peonies to set the entertaining mood

    A pretty cheese plate for dessert with sliced figs, strawberries, 2 hard cheeses, a chevre and some brie

    Dessert bought from the Bon Marche. A millefeuille, Tarte au citron and an apricot cake

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