Sunday Dinner: Mustard-Herb Crusted Rack of Lamb

This is the kind of Sunday dinner I enjoy. Something that looks difficult and tastes impressive, but is really fairly easy to make.

Mustard-Herb Crusted Rack of Lamb (Serves 4)

2-3 frenched racks of lamb

salt and pepper

3 tbsp dijon mustard

4-5 tbsp herbes du provence

1 tsp. garlic
1 tsp. olive oil

Trim any excess fat off lamb racks, and season with salt and pepper.  In a small bowl, combine dijon mustard, garlic, herbs, salt and pepper. Smear the mustard-herb mixture on both sides of lamb racks and return to fridge until ready to cook.  As an option you could gently pat about 1 cup of panko or regular bread crumbs over each rack.  This is nice for a bit of crunch, but not essential.

When ready to cook, put oven rack in the middle of the oven, and preheat  to 400 degrees. Stand lamb racks up on a their end, with the frenched bones entwined if possible. Roast in oven for approximately 30 minutes or until the internal temperature reads 130 degrees for medium rare. Remove from oven and let lamb racks rest for 5 minutes before cutting into individual chops for serving.

Goat Cheese Mashed Potatoes

3-5 lbs yukon gold potatoes, peeled and quartered

1 cup milk

1 log goat cheese, cut into knobs

Cook potatoes in a large pot until tender, approximately 30 minutes.  Drain and return potatoes to pot.  Mash potatoes with a potato masher or run through a potato ricer (my preference for lump free mashies).  Warm milk in the microwave oven (or in a pot).  Slowly add in milk to mashed potatoes until desired texture is reached.  Add in knobs of goat cheese one at a time until entire log is incorporated.

This recipe can be prepared ahead up to 2 hours and they can sit in the pot at room temperature until you are ready to serve.  At that point, reheat over low heat stirring constantly until potatoes are heated through.

Roasted Asparagus

1-2 bundles asparagus (the thin kind is preferable for roasting)

2 tbsp. olive oil

Preheat oven to 425°F.  Break dried ends of asparagus (always break, never cut - the asparagus will naturally break where it remains fresh) and toss on a baking sheet.  Drizzle with 2 tbsp olive oil and toss.  Season with salt and pepper.  Ensure asparagus is spread in an even layer on the sheet. Roast in oven for approximately 10 minutes or under tender.  Serve right away.

Used up:

3 racks of lamb (yes these were in my freezer thanks to an exceptional sale at Loblaws)

5 lbs yukon gold potatoes (left overs from dinner to be frozen for later use)

1 log goat cheese