Pepper Crusted Rack Of Lamb With Puree Of Japanese Sweet Potato Food

ROSEMARY CRUMBED RACK OF LAMB

Steps:

• Preheat oven to 200°C/390°F (all oven types). Place shelf in the middle of the oven.

NEW ZEALAND RACK OF LAMB WITH SWEET POTATO MASH AND THREE BEAN RAGOUT

Steps:

• Preheat oven to 350 degrees F.
• Drain and rinse all liquid off beans. Combine beans in a bowl and set aside. Begin cooking bacon in a saute pan. Begin roasting yams in preheated oven until soft, and remove to let cool enough to handle.
• Heat olive oil in another large saute pan for the lamb. Season the rack of lamb with salt and pepper. Place lamb into hot pan and sear meat all around.
• Remove bacon to drain on paper toweling. In same pan lightly saute onion and garlic in bacon fat until translucent. Add red wine and reduce by half.
• Place the lamb in a roasting pan and roast in the oven until done to your liking, about 15 to 20 minutes for medium rare, an internal temperature of 125 degrees F (this means that because of the 5 to 8 minutes of carryover cooking while it rests, you pull it out at 120 degrees F so it will end up at 125 degrees F for medium rare).
• When yams are cool enough to handle, peel off skin and add butter and cream and mash. Season with salt and pepper, as needed.
• Remove the lamb to a utility platter and let rest before slicing.
• Add demi-glace and tomato paste to the pan with the onion, garlic, and bacon fat, then incorporate all beans with mixture. Lower heat and simmer. Add rosemary and chives. Season with salt and pepper, to taste.
• Place sweet potatoes in the middle of a serving platter. Surround potatoes with bean ragout. Slice rack of lamb in between bones and lay over potatoes. Spoon demi-glace sauce over and serve.

SIMPLE GARLIC & PEPPER RACK OF LAMB

Steps:

• Preheat oven to 350'F.
• Heat oil in pan and sear lamb racks on all sides starting with the meat side first.
• Remove from pan and spread with garlic.
• Sprinkle on the pepper mix and then sprinkle with salt.
• Place on a shallow pan and place in oven.
• Roast for about 20-30mins or until cooked to your preference.
• Remove from oven and cover with tin foil or leave in turned off oven to rest for 5mins.
• Either slice or leave whole to serve, depending on size.

HERB-CRUSTED RACK OF LAMB

Steps:

• Mince garlic in processor. Add next 5 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil over. Process until mixture is blended. (Can be made 4 hours ahead. Cover; chill.)
• Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes.
• Transfer lamb to cutting board. Cut between bones into individual or double chops. Divide between 2 plates; serve.
• *A dried herb mixture available at specialty foods stores and some supermarkets.

PISTACHIO CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
• Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
• Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.