This dish was inspired by Gordon Ramsay. I’m a huge fan and love to try his recipes every now and then. I’ve paired this beautiful rack of lamb with mini scalloped potatoes and tri-color carrots. Click the image or “continue reading” to see the recipe!
For the Herb Crusted Rack of Lamb
- 1/2 cups fine fresh breadcrumbs
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh mint
- 1/2 teaspoon minced fresh rosemary
- Pinch salt
- Pinch black pepper
- 3 tablespoons olive oil
- 1 frenched rack of lamb, trimmed of all but a thin layer of fat, then brought to room temperature
- 2 teaspoons Dijon mustard
For the Tri-Color Carrots
- 6 tri-color carrots, peeled and halved lengthwise
- 3/4 cup chicken broth
- ½ cup dry white wine
- 1 tablespoon butter
- 1 sprig fresh rosemary, finely chopped
- 1 sprig fresh thyme, finely chopped
- 1/2 tablespoon fresh parsley, finely chopped
- ½ lemon
- Pinch of salt & pepper
- 1 tablespoon olive oil
For the Scalloped Potatoes
- ½ pound of Yukon gold potatoes
- 1/3 tbsp fresh chives
- Small pinch of flour
- Pinch of cayenne pepper
- Pinch of salt & pepper
- Softened butter to coat the ramekins with
- ½ cup grated gruyere cheese
- 1/8 cup grated parmesan cheese
- 1/3 cup half & half
Herb Crusted Rack of Lamb
- Combine breadcrumbs, parsley, mint, rosemary, salt, and pepper in a food processor. Drizzle about a tablespoon of olive oil in the mixture and pulse the food processor until well combined. Dump mixture onto a plate. (If a food processor isn’t available, chop herbs finely and combine in a bowl)
- Place oven rack in the middle position and heat to 400 degrees F.
- Season the lamb with salt and pepper and heat the remaining olive oil in a skillet (preferably cast iron) over medium-high heat until it is hot but not smoking.
- Brown the lamb on each side (about 2 minutes per side) and transfer to a roasting pan (fatty side up)
- Spread mustard evenly on the entire rack of lamb using a basting brush then generously coat with breadcrumb mixture, gently press down to help the breadcrumbs adhere.
- Roast the lamb until the thermometer reads 130 degrees (20-25 minutes)
- Transfer to a cutting board, let stand for 10 minutes, then cut into lamb chops.
- In medium saucepan combine chicken broth, white wine, and carrots over medium heat, and cover for about 30 minutes
- If liquid evaporates before carrots are soft and easy to pierce with a fork, add a tablespoon of olive oil and continue to cook over low heat, covered.
- Once carrots are soft and easy to pierce with a fork, turn heat to low and add butter, salt & pepper, and lemon. Let simmer until butter is melted and coated evenly on the carrots.
- Remove carrots from the pan and sprinkle with parsley, thyme, and rosemary.
Mini Scalloped Potatoes
- Preheat oven to 350 degrees F.
- Generously brush two 6-8 ounce ramekins with butter
- Combine the gruyere, parmesan, chives, flour, cayenne, and a pinch of salt and pepper in a bowl.
- Peel the potatoes and slice them less than about 1/8 inch thick (my mandolin gave me perfect slices) and add them to the cheese mixture, tossing to combine.
- Divide the mixture into the ramekins filling about halfway. Top with ½ the amount of half and half then repeat with the remaining potato-cheese mixture and cream.
- Cover the ramekins with foil, place them on a baking sheet and cook for about 40 minutes.
- Increase the oven temperature to 425 degrees, remove the foil from the ramekins and bake for another 15-20 minutes until the potatoes are tender and golden.
- Run a knife around the edges and let stand for 10 minutes before serving.