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Rack of Lamb with Creole Mustard Crust, Rosemary-Lamb Jus, and Herbed Potato Cake (Emeril Lagasse) Recipe

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Rack of Lamb with Creole Mustard Crust, Rosemary-Lamb Jus, and Herbed Potato Cake (Emeril Lagasse)
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Ingredients
10
Count
Nutrition
161
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. Combine the bread crumbs, basil, rosemary, thyme, oil, and 1 teaspoon of the Essence in a shallow bowl, and mix well.
  2. Season the rack on both sides with remaining Essence.
  3. Preheat the oven to 450 degrees F.
  4. 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.
  5. 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.
  6. Remove from the oven and let rest for 5 minutes.
  7. 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.
  8. Essence (Emeril's Creole Seasoning):
  9. 2 1/2 tablespoons paprika
  10. 2 tablespoons salt
  11. 2 tablespoons garlic powder
  12. 1 tablespoon black pepper
  13. 1 tablespoon onion powder
  14. 1 tablespoon cayenne pepper
  15. 1 tablespoon dried leaf oregano
  16. 1 tablespoon dried thyme
  17. Combine all ingredients thoroughly and store in an airtight jar or container.
  18. Yield: about 2/3 cup
  19. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  20. Herbed Potato Cake:
  21. 3/4 to 1 pound Idaho potatoes, peeled and grated
  22. 1/2 onion, grated
  23. 1 large egg
  24. 1 tablespoon chopped fresh parsley leaves
  25. 1 tablespoon chopped fresh basil leaves
  26. 1 teaspoon minced fresh rosemary leaves
  27. 1/4 teaspoon salt
  28. Pinch freshly ground black pepper
  29. 3 tablespoons vegetable oil or clarified butter
  30. Essence, recipe follows
  31. Rinse the potatoes in a large bowl of water and drain well. Place in a dish towel and wring dry.
  32. Place the potatoes in a large bowl and add the remaining ingredients except oil and Essence. Stir to mix well.
  33. In a large skillet, heat the oil over medium-high heat.
  34. 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.
  35. Remove from the pan and drain on paper towels. Season lightly with Essence and serve hot.
  36. Yield: 1 large cake (2 servings)
  37. Essence (Emeril's Creole Seasoning):
  38. 2 1/2 tablespoons paprika
  39. 2 tablespoons salt
  40. 2 tablespoons garlic powder
  41. 1 tablespoon black pepper
  42. 1 tablespoon onion powder
  43. 1 tablespoon cayenne pepper
  44. 1 tablespoon dried leaf oregano
  45. 1 tablespoon dried thyme
  46. Combine all ingredients thoroughly and store in an airtight jar or container.
  47. Yield: about 2/3 cup
  48. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  49. Rosemary Jus:
  50. 2 teaspoons olive oil
  51. 2 tablespoons minced shallots
  52. 1 tablespoon minced garlic
  53. 1 tablespoon chopped fresh rosemary leaves
  54. 1/2 teaspoon salt
  55. 1/4 teaspoon freshly ground black pepper
  56. 1 1/2 cups lamb stock, veal stock, or reduced chicken stock
  57. 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.
  58. Yield: 1 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 160.84 Kcal (673 kJ)
Calories from fat 106.93 Kcal
% Daily Value*
Total Fat 11.88g 18%
Sodium 279.72mg 12%
Potassium 53.47mg 1%
Total Carbs 11.35g 4%
Sugars 1.01g 4%
Dietary Fiber 1.26g 5%
Protein 2.49g 5%
Vitamin C 0.9mg 1%
Iron 1.1mg 6%
Calcium 37.6mg 4%
Amount Per 100 g
Calories 343.08 Kcal (1436 kJ)
Calories from fat 228.09 Kcal
% Daily Value*
Total Fat 25.34g 18%
Sodium 596.64mg 12%
Potassium 114.05mg 1%
Total Carbs 24.21g 4%
Sugars 2.16g 4%
Dietary Fiber 2.68g 5%
Protein 5.31g 5%
Vitamin C 1.9mg 1%
Iron 2.3mg 6%
Calcium 80.3mg 4%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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