Pepita Crusted Rack of Lamb
- 1 ¼ lb. New Zealand lamb racks (four 4-5 bone racks)
- 4 servings Sun-Dried Tomato Cabernet Demi-Glace (recipe below)
- 4 servings Purple Mashed Potatoes with Neufchâtel and Mint (recipe below)
- 1 tsp. tarragon leaves
- 1 tsp. Italian flat-leaf parsley
- 1/4 cup Dijon mustard
- 2 tsp. canola oil
- 1 tsp. fresh basil leaves
- 1 tsp. Herbs de Provence
- 1 tsp. fresh oregano leaves
- 1/3 cup raw pepitas (pumpkin seeds)
- 1/2 tsp. fresh thyme leaves
- 2 tsp. fresh basil leaves
- kosher salt to taste
- ground black pepper to taste
- Combine all fresh herbs and half of the Dijon mustard in a food processor. Purée until herbs are completely chopped and the mustard is bright green, then add in remaining mustard and process until fully incorporated. Place in a bowl and save for later.
- Place raw pepitas in a food processor along with Herbs de Provence. Pulse until they are roughly chopped, but still recognizable as pumpkin seeds.
- Trim lamb racks of the fat caps, then season lightly with salt and pepper. Preheat sauté pan over high heat and add the oil. Gently add the lamb and cook, turning until well browned; 3-4 minutes on the meaty side and about a minute on the bony side. Remove pan from heat and lamb from the pan.
- Brush each rack with 1 tbsp. of the herb mustard, coating the entire rack except for the bare bones. Lightly crust the racks in the chopped pepita mixture and put the racks back in the sauté pan. Bake at 350˚F for about 12-15 minutes for medium-rare.
- Remove from the oven and allow to rest for one minute.
- To plate, cut racks into a 2-bone chop, sauce the plate at 6 o’clock, pipe 1/4 cup of the potatoes in the center of the plate, and arrange the chops outside of the potatoes. (Other meats such as steak or chicken may be substituted for lamb.)
Purple Mashed Potatoes with Neufchâtel and Mint
- 3 cups purple potatoes, peeled and sliced
- 1 tbsp. olive oil
- 3 oz. Neufchâtel cheese
- 1 pinch kosher salt
- 1/4 cup mint leaves, chiffonade sliced
- 1 pinch freshly ground black pepper
- 1/4 cup 1% low-fat milk
- Place the peeled and sliced potatoes in a medium saucepan and add enough cold water to cover them by about one inch. Bring to a high boil over high heat, then reduce heat and cook at a low boil until the potatoes are fork tender (but not falling apart); about 20 minutes.
- Remove the potatoes from the water, place in a bowl, and whip together with remaining ingredients until the Neufchâtel is just starting to combine with the other ingredients.
- Hold hot until ready to serve.
Sun-Dried Tomato Cabernet Demi-Glace
- 2 tsp. canola oil
- 6 sprigs thyme
- 1/4 cup shallots, thin julienne cut
- 2 cups Cabernet Sauvignon
- 1/4 cup sun-dried tomatoes, refreshed in water
- 3 cups veal stock
- 3/4 tsp. whole black peppercorns
- Cut sun-dried tomatoes into small strips (julienne). In a piece of cheesecloth, loosely wrap black peppercorns and fresh thyme sprigs. Tie shut with a piece of butcher twine or other string.
- Preheat saucepan over high heat and add 2 tsp. canola oil. Add shallots and sauté over high heat until the shallots start to soften; 1-2 minutes.
- Add Cabernet Sauvignon to the pot to deglaze, then add the re-hydrated sun-dried tomatoes and the parcel of thyme and peppercorns; bring to a boil. Lower heat and simmer until reduced to about 1/4 cup in volume.
- Add the veal stock and cook until reduced to a syrupy consistency (thick enough to coat the back of a spoon). Remove cheesecloth bundle and discard.
- Hold sauce at warm until ready to serve.
Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 477/9/83/33/14