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Crusted Fresh Herbed Rack of Lamb with Potato Leek Gratin and Roasted Garlic Sauce Recipe

Crusted Fresh Herbed Rack of Lamb with Potato Leek Gratin and Roasted Garlic Sauce Recipe

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Crusted Fresh Herbed Rack of Lamb with Potato Leek Gratin and Roasted Garlic Sauce

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Ingredients:

Serving

4 baking potatoes , like russets
4 small leeks, white part only
1 tbsp unsalted butter, room temperature
1 tbsp chopped garlic
1/2 quart heavy cream
salt
white pepper
nutmeg
2 racks of lamb, fat cap removed , frenched
3 tbsp olive oil
1 cup dijon mustard
salt and freshly ground black pepper
1 tbsp chopped fresh thyme leaves , plus 1 tablespoon
1 tbsp chopped fresh rosemary leaves
1 tbsp chopped fresh sage leaves
1 tbsp chopped fresh chervil leaves
1 tbsp chopped fresh parsley leaves
20 cloves garlic, peeled
1 cup dry white wine
2 cups lamb stock
1 tbsp butter

Directions:

For the Gratin: Preheat the oven to 350 degrees F.
Slice the potatoes into 1/4-inch slices. Slice the leeks into thin circles. Mix the butter and the garlic together and set aside. Season the cream with salt, white pepper, and nutmeg. Layer the potatoes, the leeks, the garlic butter, and then the cream, alternating until the potatoes are lightly covered with the cream. Bake for 30 minutes.
For the Lamb: Sear the lamb in olive oil in a roasting pan until golden, fat side down first. Remove and allow to rest for 5 minutes. Brush the mustard onto both sides of the seared lamb. Season with salt and pepper. Mix together all of the herbs. Dredge both sides of the lamb in the herbs, pressing lightly so the herbs adhere. In the same roasting pan the lamb was cooked in, add the 20 cloves of garlic and place the lamb on top. Cook in the oven for 15 minutes or until medium-rare. When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
Place the roasting pan on top of the stove over medium heat. Remove the garlic and set aside. Discard all the fat. Add the thyme, white wine, and the stock and reduce by half.
Place half of the roasted garlic in a blender. Add the reduced stock and wine mixture and puree until smooth. Add the tablespoon of butter and pulse to incorporate. Season with salt and pepper.
To Serve: Place a large scoop of the gratin in the center of a plate. Slice the lamb every two chops and place on top of the gratin. Pour the sauce over the lamb and garnish with the remaining roasted garlic and your favorite seasonal vegetables.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	540.85 Kcal (2264 kJ)
Calories from fat	449.62 Kcal
		% Daily Value*
Total Fat	49.96g	77%
Cholesterol	118.95mg	40%
Sodium	8168.31mg	340%
Potassium	324.69mg	7%
Total Carbs	18.25g	6%
Sugars	3.31g	13%
Dietary Fiber	2.94g	12%
Protein	5.33g	11%
Vitamin C	14.1mg	23%
Iron	2.6mg	14%
Calcium	149.1mg	15%

Amount Per 100 g
Calories	167.26 Kcal (700 kJ)
Calories from fat	139.05 Kcal
		% Daily Value*
Total Fat	15.45g	77%
Cholesterol	36.78mg	40%
Sodium	2526.05mg	340%
Potassium	100.41mg	7%
Total Carbs	5.64g	6%
Sugars	1.02g	13%
Dietary Fiber	0.91g	12%
Protein	1.65g	11%
Vitamin C	4.4mg	23%
Iron	0.8mg	14%
Calcium	46.1mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.