Rack of Lamb

with fondant potatoes and salad

PAIR with the Liquidity

Rack of Lamb

Ingredients

• Rack of lamb, defrost in fridge at least a day in advance

• Seeded mustard — We love Edmond Fallot Old Fashioned Seed Style Dijon Mustard that we pickup from our local shop: Etto Pastificio

• fresh rosemary, finely chopped

• panko breadcrumbs

• 5 cloves of garlic

• Salt + Pepper to taste

• EVOO or oil of your choice

Directions

1. Coat the rack of lamb with salt and pepper, Sear all sides in a cast iron pan with oil of your choice

2. Remove from heat, rub with seeded mustered, sprinkle with fresh finely chopped rosemary, coat in panko breadcrumbs

3. Add 5 cloves of garlic, smashed with flat edge of knife, and 2 sprigs of rosemary back to your cast iron or preferred roasting pan.

4. Put the rack back in the pan with the fat-cap side up (bone side facing the pan). Your fat side should have arrived crosshatched — this will allow it to drip durning cooking. 

5. Roast at 350 for 30 minutes, checking at 15 minutes and then every 5-10 until 30 minutes depending on your oven and your preferred level of rare to well.

6. Internal temp should reach 130, remove and rest in the pan for 5-10 minutes before cutting. 

Mustard Seed Salad Dressing 

Ingredients

• 1 1/2 tbsp seed style mustard — We love Edmond Fallot Old Fashioned Seed Style Dijon Mustard that we pickup from our local shop: Etto Pastificio

• 2 cloves garlic, minced/pressed

• 1-2 pinches Kosher salt

• 2 tbsp White Balsamic Vinegar — We love Figone’s of California 15 year White Balsamic Vinegar.

• 1/4 cup of your favorite local Olive Oil — We love our local shop WeOlive — they ship!

Directions

Mix up the dressing and toss over your favorite lettuce/salad leaf mix. We like heartier flavorful leaves to stand up to lamb recipes — arugula and spinach.

Fondant Potatoes 

Ingredients

• Russet potatoes work best, but any larger potato that can be cut into slabs/cylinders work

• Butter (for basting)

• Stock - chicken is best, vegetable is great too

• Fresh thyme sprigs

• Fresh rosemary (optional)

• EVOO or oil of your choice

Directions

1. Peel the potatoes and cut into approx 1.5in thick rounds/slabs. (Cut off the rounded ends too — save for an alternate recipe or discard.)

2. Season with olive oil, salt and pepper, and arrange in a cast iron or oven proof skillet.

3. Brown each side of the rounds, 6-8 min per side on med heat with olive oil.

4. Add the butter, thyme sprigs (as a bunch), and rosemary (optional) to the pan. Spoon the melted butter over the potatoes.

5. Add stock until the lower half of the potatoes are covered and let it come to a boil. Then move the skillet into the oven.

6. Bake for 30 minutes or until the potatoes are tender. Baste the potatoes with the buttery stock at the 15 minute mark.

7. There should be almost no stock left in the pan when done, just butter. Spoon the extra flavorful butter sauce from the pan over the potatoes when serving!