Executive Chef Paula DaSilva of 1500° at Eden Roc in Miami, Florida, created this simple yet elegant lamb rack dish bursting with fresh herbs that’s perfect for dinner any time of year.
For the Lamb
3 racks American Lamb
1 bunch fresh rosemary, chopped
5 tbsp extra-virgin olive oil
Kosher salt and black pepper, to taste
For the Potatoes & Asparagus
3 fingerling potatoes
1 bay leaf
1 bunch fresh asparagus, trimmed and peeled
2 tbsp 2 tablespoons unsalted butter
2 lemons, juiced
Kosher salt and pepper, to taste
For the Crème Fraiche:
1 cup 1/2 cup Crème Fraiche or sour cream
1 shallot, minced
1 lemon, juiced
1 tsp fresh horseradish
Kosher salt and pepper, to taste
Mint Sauce
1 cup fresh cilantro
1 fresh mint
2 garlic cloves
34 tablespoons lemon juice
2 jalapeño peppers, seeded and chopped
1 small onion
1 tbsp ground cumin
45 tbsp 4 to 5 tablespoons
34 tbsp sugar
1 cup grape seed oil
Kosher salt and pepper, to taste
CategoryRack of Lamb
Courtesy of the American Lamb Board.
Ingredients
For the Lamb
3 racks American Lamb
1 bunch fresh rosemary, chopped
5 tbsp extra-virgin olive oil
Kosher salt and black pepper, to taste
For the Potatoes & Asparagus
3 fingerling potatoes
1 bay leaf
1 bunch fresh asparagus, trimmed and peeled
2 tbsp 2 tablespoons unsalted butter
2 lemons, juiced
Kosher salt and pepper, to taste
For the Crème Fraiche:
1 cup 1/2 cup Crème Fraiche or sour cream
1 shallot, minced
1 lemon, juiced
1 tsp fresh horseradish
Kosher salt and pepper, to taste
Mint Sauce
1 cup fresh cilantro
1 fresh mint
2 garlic cloves
34 tablespoons lemon juice
2 jalapeño peppers, seeded and chopped
1 small onion
1 tbsp ground cumin
45 tbsp 4 to 5 tablespoons
34 tbsp sugar
1 cup grape seed oil
Kosher salt and pepper, to taste