RECIPE HERE:
¼ cup Italian parsley leaves
¾ cup of pistachios
¾ grated parmesan
3 tablespoons olive oil, divided
8 cloves garlic
2 tablespoons fresh mint leaves
1 tablespoon fresh rosemary leaves
¾ teaspoon kosher salt, divided
1 renched rack of lamb, at room temperature, scored
3 tablespoons Dijon mustard
Salt & black pepper to taste
3 Russet potatoes, peeled and cut into quarters
3 tablespoons of butter
Salt & black pepper to taste
Pinot noir
For lamb:
Preheat your oven to 400ºF. Season lamb liberally with salt & pepper and set aside. Combine mint, rosemary, parsley, pistachios and parmesan in a food processor and grate until well-combined. Add olive oil to 12” skillet until hot (about 2 mins) and cook lamb on all sides until browned; about 3-4 minutes per side. Add garlic into oil here and baste rack while it’s cooking and pull all ingredients off when lamb is finished browning. You will use the garlic from this in the potatoes. Brush the lamb with dijon mustard and dip entire rack into herb + pistachio mixture. Make sure to cover all sides of the rack. Place lamb on the cooking sheet with wire rack and cook until internal temperature reaches 145º for medium rare.
For potatoes:
Boil potatoes in water on medium-low heat until they’re tender. This will probably take the longest and it’s always about 30 minutes for me. Mash potatoes, butter and garlic from lamb basting either in a food processor or by hand and beat until it reaches desired smoothness. I like mine chunky. Season with salt & pepper to taste.
For demi-glace
Deglaze the pan with wine and scrape all the bits leftover from rack of lamb and bring heat to low and stir in butter and stir constantly. Reduce wine until it reaches a semi-thick consistency and set aside.
Now just lay a bed of potatoes, cut lamb into serving portions, pour demi-glace over them and serve immediately. ENJOY!
