Roasted American Rack of Lamb With Fingerling Potatoes and Asparagus
roasted american rack of lamb with fingerling potatoes and asparagus
roasted american rack of lamb with fingerling potatoes and asparagus

Roasted American Rack of Lamb with Fingerling Potatoes and Asparagus in Mint Sauce

    

June 28, 2016

Executive Chef Paula DaSilva of 1500° at Eden Roc in Miami, Florida, created this simple yet elegant lamb rack dish bursting with fresh herbs that’s perfect for dinner any time of year.

  • Prep: 40 mins
  • Cook: 20 mins
  • Yields: 6 servings

Ingredients

For the Lamb

3 racks American Lamb

1 bunch fresh rosemary, chopped

5 tbsp extra-virgin olive oil

Kosher salt and black pepper, to taste

For the Potatoes & Asparagus

3 lbs fingerling potatoes

1 bay leaf

1 bunch fresh asparagus, trimmed and peeled

2 tbsp 2 tablespoons unsalted butter

2 lemons, juiced

Kosher salt and pepper, to taste

For the Crème Fraiche:

½ cup 1/2 cup Crème Fraiche or sour cream

1 shallot, minced

1 lemon, juiced

1 tsp fresh horseradish

Kosher salt and pepper, to taste

Mint Sauce

1 cup fresh cilantro

1 cups fresh mint

2 garlic cloves

3-4 tablespoons lemon juice

2 jalapeño peppers, seeded and chopped

1 small onion

1 tbsp ground cumin

4-5 tbsp 4 to 5 tablespoons

3-4 tbsp sugar

¼ cup grape seed oil

Kosher salt and pepper, to taste

Directions

Recipe and image provided by the American Lamb Board

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