Rosemary Rack of Lamb With Crushed Potatoes

• 分量: 4 servings
• 総時間: 1 hour

材料

2 lamb racks, about 1 1/2 pounds each, preferably frenched (see Note)

Salt and pepper

2 tablespoons Dijon mustard

3 cloves garlic, minced

4 anchovy fillets, minced

Extra-virgin olive oil

1 1/2 to 2 pounds small, round potatoes, scrubbed and left whole

2 tablespoons roughly chopped rosemary

2 tablespoons roughly chopped parsley, for garnish

手順

Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.

Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.

Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.

Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)

Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.

Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.

メモ

https://cooking.nytimes.com/recipes/1019078-rosemary-rack-of-lamb-with-crushed-potatoes

Believe I made this Thanksgiving 2023

栄養

• カロリー: 1166
• 脂肪総量: 94 g
• 飽和脂肪: 39 g
• 不飽和脂肪: 49 g
• トランス脂肪: 0 g
• ナトリウム: 1313 mg
• 炭水化物総量: 37 g
• 食物繊維: 5 g
• 糖質総量: 2 g
• タンパク質: 42 g