Herb and Dijon-Crusted Rack of Welsh Lamb

Name: Herb and Dijon-Crusted Rack of Welsh Lamb
Yield: 4
Ingredients: 1.0cup Milk; 1.0cup Heavy or whipping cream; 1.0whole Garlic head, cut in half horizontally; 0.25bunch Thyme sprigs, fresh; 0.25bunch Rosemary sprigs, fresh; 2.0lbs Baby Potatoes, peeled and cut into 0.5 inch thick slices; 0.0as needed Salt and freshly ground black pepper, as needed; 4.0each Roma tomatoes, quartered; 1.0Tbsp Extra virgin olive oil, divided; 0.0whole Garlic head, cut in half horizontally; 2.0cups Bread crumbs, fresh, plain; 0.5bunch Parsley, fresh, stems removed; 0.5bunch Tarragon, fresh, stems removed; 3.0Tbsp Extra virgin olive oil, divided; 2.0each Baby lamb racks (8 ribs ea.); 0.5cup Dry white wine; 2.0cups Lamb stock or brown chicken stock, prepared; 0.5cup Maille Dijon Originale Mustard 4 x 9.05 lb; 1.0cup French green beans, trimmed (haricots verts) or 1 1/2 cups string beans; 1.0each Fennel bulb, small, trimmed and thinly sliced; 12.0each Olives, pitted, ripe, halved; 10.0each Fresh basil leaves, sliced

Herb and Dijon-Crusted Rack of Welsh Lamb – - Recipe

Rack of lamb is pan seared, then crusted with Dijon mustard and herbed bread crumbs before being roasted. The lamb is accompanied by roasted vegetables, olives and a rich glace.

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Prepare the Potatoes

Milk 1.0 cup
Heavy or whipping cream 1.0 cup
Garlic head, cut in half horizontally 1.0 whole
Thyme sprigs, fresh 0.25 bunch
Rosemary sprigs, fresh 0.25 bunch
Baby Potatoes, peeled and cut into 0.5 inch thick slices 2.0 lbs
Salt and freshly ground black pepper, as needed

Prepare the Tomatoes

Roma tomatoes, quartered 4.0 each
Extra virgin olive oil, divided 1.0 Tbsp
Garlic head, cut in half horizontally

Prepare the Lamb

Bread crumbs, fresh, plain 2.0 cups
Parsley, fresh, stems removed 0.5 bunch
Tarragon, fresh, stems removed 0.5 bunch
Extra virgin olive oil, divided 3.0 Tbsp
Baby lamb racks (8 ribs ea.) 2.0 each
Dry white wine 0.5 cup
Lamb stock or brown chicken stock, prepared 2.0 cups
Maille Dijon Originale Mustard 4 x 9.05 lb 0.5 cup
Maille Dijon Originale Mustard 4 x 9.05 lb
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Finish the Dish

French green beans, trimmed (haricots verts) or 1 1/2 cups string beans 1.0 cup
Fennel bulb, small, trimmed and thinly sliced 1.0 each
Olives, pitted, ripe, halved 12.0 each
Fresh basil leaves, sliced 10.0 each

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Rack of lamb is pan seared, then crusted with Dijon mustard and herbed bread crumbs before being roasted. The lamb is accompanied by roasted vegetables, olives and a rich glace.

...

Preparation

Prepare the Potatoes
- Bring milk, cream, garlic head, thyme and rosemary to a boil in a medium saucepan. Let stand covered for 1 hour.
- Cover potatoes with salted water in medium saucepan. Bring to a boil over high heat. Reduce heat and simmer until just tender but firm, about 5 minutes. Let cool in water, about 15 minutes. Strain cream mixture through strainer lined with cheesecloth; Season with salt and pepper. Drain potatoes, then arrange in single layer on a sheet pan. Drizzle with strained cream mixture; set aside. Heat potatoes in 350°F oven 15 minutes, then broil until golden.
Prepare the Tomatoes
- Arrange tomatoes in small shallow baking pan; drizzle with 1 tbsp. extra virgin olive oil, then season with salt, pepper. Slice reserved garlic clove; add to tomatoes. Bake until tomatoes are softened, about 20 minutes. Remove and keep warm.
Prepare the Lamb
- Pulse bread crumbs, parsley, tarragon and pinch of salt in food processor just until mixture turns green. Do not over process, set aside.
- Heat 3 tbsp. extra virgin olive oil in large, heavy-duty skillet and brown lamb, turning occasionally. Season with salt and pepper.
- Arrange lamb on baking sheet, fat side up. Evenly spread Maille® Dijon Originale Mustard on fat side of each lamb rack, then press into herbed bread crumbs to evenly coat. Arrange lamb in shallow baking pan and bake until bread crumbs are golden and lamb is desired doneness, about 15 minutes. Let stand 5 minutes. Then slice.
- Meanwhile, add white wine to skillet and bring to a boil over high heat, scraping any brown bits from bottom of skillet. When wine is almost evaporated, stir in lamb stock. Bring to a boil then reduce to medium, stirring occasionally, until you reach a gravy consistency. Stir in any juices from lamb; set aside.
Finish the Dish
- While lamb is roasting, heat 1 tbsp extra virgin olive oil in skillet and cook green beans and fennel, covered, over medium heat, until tender. Stir in olives, basil, salt and pepper to taste. Keep warm.