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ceejamon
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Ceejamon's Roasted Rack of Lamb, Garlic-Gruyere Mashed Potatoes, & Easy Haricot Vert

I cooked one my wife's favorites tonight and I figured I'd share. I'm including the sides I did with it tonight. It's a seriously tasty meal and it's actually pretty simple. You'll notice there isn't much fuss over seasoning the lamb. Lamb can typically speak for itself.

If you've never eaten rack of lamb, you just take a knife and cut between the bones to make chops. The best thing about making these at home is there are no etiquette rules - you can pick them up and get every last scrap of right off the bone!


Ceejamon's Roasted Rack of Lamb:

Ingredients:
1 Rack of Lamb, Frenched
Coarse-ground Dijon Mustard
"Italian Seasoned" Panko Bread Crumbs
Kosher Salt, Fresh Ground Pepper, Olive Oil

Instructions:
French your rack of lamb if your butcher hasn't already. My local Safeway sells it already done. If that's not the case for you, Youtube can show you how. It's not hard, I promise.



Heat a large cast-iron skillet on medium-high heat. Salt and pepper your rack on all sides. When the skillet is hot, add a splash of olive oil. Sear the rack of lamb on all sides, then remove and allow it to rest for 10 minutes. Don't skimp on this resting time, it's important!

While that rests, preheat your oven to 450F. While you wait, do the prep work for your side dishes (like washing potatoes and trimming green beans). After the lamb has rested, coat the meat with several tablespoons of mustard. Using a good, coarse ground mustard makes a big difference here. Use a basting brush to spread it evenly. Then coat with panko.



Put it back in the skillet fat side up. Roast in the oven for 20 minutes for rare, 25 for medium rare. If you like your meat more done than that, I don't recommend lamb.



Cover with foil and allow it to rest again for a few minutes, split in half for 2 people, and serve. Plating pics at bottom.

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Garlic-Greyure Mashed Potatoes

Ingredients:
1 lb Yukon Gold potatoes
1/2 stick of unsalted butter (you read that right)
5 cloves of Garlic, crushed
1 tsp dried Basil
Milk or Heavy Cream, to taste
Kosher Salt & Fresh Ground Pepper
Grated Gruyere cheese, to taste

Instructions:
Clean and cube your potatoes (or use the minis whole). Don't peel them unless you're a heathen. Put the in a pot of water and bring to a boil. When it boils, add a heavy pinch of salt and set a timer for 25 minutes. Place a small saute pan over medium heat and melt your butter. Add the garlic. Stir actively for 1 minute then drop the heat to low. Let the butter and garlic sweat like this until the potatoes are done, adding the basil at in the last 5 minutes.



Drain the potatoes and the put right back into the pot. Mash with a masher or large fork. Add the milk, garlic/butter, and salt & pepper to taste. Be careful not to over-mash with Yukon Gold potatoes. They will get gummy. Stir in the cheese and garnish with a little extra.

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Easy Haricot Vert

Ingredients:
1 handful of Green Beans, trimmed
Salt & Pepper
1 shake of Cayenne Pepper (optional)
2 shakes of Smoked Paprica (optional)
2 tablespoons Unsalted Butter

Instructions:
Bring a pan of water to a boil. Cook the green beans for 2-3 minutes. Remove beans and place in a bowl of ice water. They can hang out there until everything else you're cooking is almost done. Dump your hot water, wipe out the pan, and keep it out for use in a bit.

Heat the pan to medium high heat and melt your butter. Add the green beans, salt, cayenne, and pepper. There's no need to dry off the beans, some water won't hurt. Cook to desired doneness - 3 - 5 minutes for most, depending on how crispy/mushy you like them. Add the paprika at the last minute before serving.

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Here are the results:




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Timing: In case it's not obvious, here's how you get it all done at the same time. Prep & sear the lamb. Preheat oven when they're done. While it rests, prep the potatoes and bring to a boil. When it hits a boil, put lamb in oven and put timer on 25. Prep green beans, boil water for them. Do the butter/garlic stuff. Blanch green beans, put in ice water. Pull out lamb when timer says 5:00, cover with foil and let rest. Finish green beans, mash taters, and serve it all up.
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Old 03-01-2009, 08:11 PM ceejamon is offline  
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dlink55
 
bookmarked. looks good.

salmon was on sale so i have 4 lbs to work through before i start anything else, but this looks good sans the breadcrumbs.
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Old 03-01-2009, 08:27 PM dlink55 is offline  
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mserrino
 
Not a fan of lamb but will definitely try the mashed potato recipe next time I make them.
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Old 03-02-2009, 01:24 PM mserrino is offline  
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This makes me hungry
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Old 03-02-2009, 04:25 PM sanjay is offline  
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diearzte2
 
Looks good. You have a gigantic cast iron skillet btw. What brand is it? I am in fact jealous of most, if not all of your cookware.

One note, when making mashed potatoes you shouldn't add cold ingredients, like the milk. It activates the starch in the potatoes more rapidly and stirring it after adding a cold liquid causes it to quickly thicken. It kinda has the opposite intended effect, since you add the milk to make it smoother and it just makes it thicker, until you add a lot. You should add the milk to the butter right before you mix everything in to allow the milk to come to at least room temperature, if not to almost the temperature of the potatoes.
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Old 03-03-2009, 01:44 PM diearzte2 is offline  
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I knew I shouldn't have clicked this thread because that looks really good and now I want to eat it.
Old 03-03-2009, 02:32 PM kudos is offline  
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CrazyIke
 
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I will attempt to make this later this week. Just to note, I can't really cook, but this looks so good I have to try.
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Old 03-03-2009, 05:32 PM CrazyIke is offline  
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ceejamon
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Quote:
Originally Posted by diearzte2 View Post
Looks good. You have a gigantic cast iron skillet btw. What brand is it? I am in fact jealous of most, if not all of your cookware.

One note, when making mashed potatoes you shouldn't add cold ingredients, like the milk. It activates the starch in the potatoes more rapidly and stirring it after adding a cold liquid causes it to quickly thicken. It kinda has the opposite intended effect, since you add the milk to make it smoother and it just makes it thicker, until you add a lot. You should add the milk to the butter right before you mix everything in to allow the milk to come to at least room temperature, if not to almost the temperature of the potatoes.

The cast iron pan is indeed massive and belonged to my great grandfather's, who was the executive chef at the Rosebud Inn and Lodge in Crosset Arkansas around the turn of the century. It's old as hell and awesome. The bulk of my cookware is Emerilware - hurray for wedding gifts!

An excellent point about the milk, I forgot to mention that. I always pour some milk/cream into a cup of some sort to warm up to room temp.
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Old 03-03-2009, 06:24 PM ceejamon is offline  
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beedoop
 
How long would you cook half a rack for rare?
Old 03-03-2009, 08:40 PM beedoop is offline  
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Nano
 
I got that emerilware pan last year myself. Good pan. Almost as good as my smaller calphalon!

I make gruyere mash as well, but i use 1/4 stick of butter, and about 1/4 cup of cream or half and half. Maybe a bit more to get the consistency right.

A good basil substitute is dill, and rosemary works well also.

Looks good amigo, Im going to give the rack o lamb a try in the future.

Normally my major preparation for lamb is a gyro meat loaf.
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Old 03-06-2009, 02:53 PM Nano is offline  
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