Recipe courtesy of David McInerney

Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee

  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 2 servings
Save Recipe

Ingredients

1 (8 bone) rack of lamb, approximately 1 1/4 to 1 1/2 pounds fully frenched

3 ounces olive oil

2 cloves of garlic, crushed with the flat end of a knife

2 ounces thyme

3 tablespoons butter

12 ounces lamb stock, reduced by 1/2 (lamb jus)

Spring Potato and Cheese Gateau:

10 ounces yellow flesh spring potatoes, peeled

4 tablespoons butter, cold and cubed

1-ounce goat cheese, rolled into balls

Salt and pepper

Pea Fricassee:

1-ounce bacon, diced

2 ounces pearl onions, sliced very thin

2 tablespoons butter

Salt and pepper

5 ounces peas, shucked, blanched and peeled (approximately 1 pound in the pod)

1-ounce garlic puree (see recipe below

Directions

  1. Cut the rack of lamb in 1/2, just to the right of the 4th bone. Remove the outer layer of fat and the bones from the right sided rack so that when you are finished you just have the eye. In a hot saute pan sear the rack and eye in the olive oil until well-browned on all sides. Remove the eye from the pan. Put the rack in the oven for 5 to 6 minutes or until rare, then put on stovetop. Return the boneless rack (eye) to the pan and add garlic, thyme and butter. Baste for 2 minutes over low heat then remove both and let rest on a cooling rack.

Spring Potato and Cheese Gateau:

  1. Spring Potato and Cheese Gateau: 10 ounces yellow flesh spring potatoes, peeled 4 tablespoons butter, cold and cubed 1-ounce goat's cheese, rolled into balls Salt and pepper

Pea Fricassee:

  1. Render the bacon over low heat. When bacon is lightly crisp, strain through a chinois. In a small saucepan, sweat the onions and butter. Season with salt and pepper. Add the peas, bacon and garlic puree. If the mixture is dry, you may add a few drops of water. Season to taste.
  2. Garlic Puree: 20 garlic cloves, peeled 2 cups water
  3. Bring the garlic to a boil, starting with cold water. When water reaches a boil, strain garlic and refresh under gently running cold water. Repeat process 6 to 8 times until garlic is tender and mild flavored. Puree in food processor and pass through chinois. Note: This recipe will make more than you need, but may be frozen for use at a later date. Assembly: Warm the potato gateaus until warm in the center, about 5 minutes. Lift off the rings and put in the center of the plate. Cut the rack into 4 chops and the eye into 4 slices. Lean two chops and two slices on the gateau. Divide the peas into two portions and spoon onto the plate. Sauce over the top with warm lamb jus.

Roasted Rack of Lamb with Rosemary-Pomegranate Sauce and Goat Cheese Potato Cake

Lamb Chops and Early Spring Salad and Mashed Garlic-Mint Peas-n-Potatoes

Twice-Smoked Potatoes

The T2: Turkey Chili-Topped Turkey Chili Burgers with Red Pepper Slaw and Funky Fries

Garlicky Goat Cheese Potatoes

Potato and Mushroom Gratin

Country Potato, Pea, and Pancetta Frittata