Rack of Lamb with Creole Mustard Crust, Rosemary-Lamb Jus, and Herbed Potato Cake

Total Time:
1 hr 55 min
Prep:
30 min
Inactive:
15 min
Cook:
1 hr 10 min

Yield:
2 servings
Level:
Intermediate

Ingredients
  • 1/4 cup dried fine bread crumbs
  • 1 1/2 teaspoons chopped fresh basil leaves
  • 1/2 teaspoon chopped fresh rosemary leaves
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1 1/2 tablespoons olive oil
  • 2 1/2 teaspoons Essence, recipe follows
  • 1 rack of lamb (8 bones), trimmed and Frenched
  • 2 tablespoons Creole mustard or other whole-grain mustard
  • Herbed Potato Cake, recipe follows
  • Rosemary Jus, recipe follows
Directions

Combine the bread crumbs, basil, rosemary, thyme, oil, and 1 teaspoon of the Essence in a shallow bowl, and mix well.

Season the rack on both sides with remaining Essence.

Preheat the oven to 450 degrees F.

Heat a large skillet over medium-high heat for 1 minute. Add the lamb, fat side down, and sear for 1 minute on each side, including the ends (5 minutes total time). Remove and let cool for 10 minutes.

Completely coat the meat with the mustard. Dredge in the herbed bread crumb mixture to evenly coat, packing the crust onto the meat. Place the lamb, fat side up, back in the saute pan and roast for 20 to 25 minutes for medium-rare, or an internal temperature of 135 degrees F.

Remove from the oven and let rest for 5 minutes.

To serve, cut the potato cake into quarters and arrange 2 pieces on each plate. Cut the rack in 1/2 or into individual chops and arrange on the potato cake. Spoon the jus onto each serving, and serve immediately.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Herbed Potato Cake:

3/4 to 1 pound Idaho potatoes, peeled and grated

1/2 onion, grated

1 large egg

1 tablespoon chopped fresh parsley leaves

1 tablespoon chopped fresh basil leaves

1 teaspoon minced fresh rosemary leaves

1/4 teaspoon salt

Pinch freshly ground black pepper

3 tablespoons vegetable oil or clarified butter

Essence, recipe follows

Rinse the potatoes in a large bowl of water and drain well. Place in a dish towel and wring dry.

Place the potatoes in a large bowl and add the remaining ingredients except oil and Essence. Stir to mix well.

In a large skillet, heat the oil over medium-high heat.

Pat the potato mixture into a large round, then press into a cake about 1/2-inch thick, squeezing out any excess moisture. Place in the skillet and cook until golden brown, about 6 minutes per side, turning twice.

Remove from the pan and drain on paper towels. Season lightly with Essence and serve hot.

Yield: 1 large cake (2 servings)

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Rosemary Jus:

2 teaspoons olive oil

2 tablespoons minced shallots

1 tablespoon minced garlic

1 tablespoon chopped fresh rosemary leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups lamb stock, veal stock, or reduced chicken stock

Heat the oil in a small saucepan over medium-high heat. Add the shallots, garlic, rosemary, salt, and pepper and cook, stirring, for 30 seconds. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until reduced to 1 cup, 20 to 25 minutes. Remove from the heat and strain through a fine mesh strainer into a small saucepan. Serve immediately, or cover to keep warm until ready to serve.

Yield: 1 cup


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