Pan Basted Lamb Rack with Rosemary Dijon Potato Puree and Sautéed Veg

Hey everyone, thanks for coming back for week three! Hopefully this is a recipe you'll enjoy as Easter is right around the corner and quite frankly, who doesn't enjoy some well prepared lamb at this time of year?! Take a look and we hope you can put this recipe to use in the near future.

Pan Basted Lamb Rack with Rosemary Dijon Potato Puree and Sautéed Veg

1 Lamb Rack
1/2 c Olive Oil
3 sprigs Rosemary, chopped
1 Tbsp Parsley, chopped
2 cloves Garlic, minced

Mix together the parsley, rosemary, garlic and olive oil in a ziplock bag or container large enough to for the lamb rack into. Salt and pepper the lamb and add to marinade coating the lamb well. Let the lamb marinate for at least an hour. Heat a medium sized pan on medium high heat with a couple tablespoons of olive oil. Add the lamb to the pan cut side up so that the bones are on top. While the one side is cooking, tilt the pan slightly and spoon the hot oil on to the lamb rack basting the lamb. When the lamb has browned nicely on the one side flip the lamb over and finish cooking to medium rare, about 140-145 degrees. Allow the lamb to rest before slicing bout 5 minutes.

2 Russet Potatoes
1 sprig Rosemary, chopped
1 Tbsp Dijon Mustard
1 Tbsp Butter
1/2 c Heavy Cream

Peel and cut the potatoes into chunks and add to a pan with cold water. Boil and cook the potatoes until a knife or fork is easily inserted. Add potato into a blender with the remaining ingredients and  blend. If the mixture is to thick, add water or more cream to thin out the mixture.

For the veg, feel free to make something you enjoy. We chose baby carrots and green beans, cut on the bias, sauteed in olive oil, seasoned with salt and pepper, and finished with a knob of butter.

Of course for everything, add salt and pepper to taste.

email: jeerhunt@gmail.com
twitter: @AAppetite
facebook: http://www.facebook.com/AestheticAppetite