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Recipe Detail Page
Rack of Lamb with Garlic Anchovy Pesto, Mustard, Red wine
Spring 2007
Rack of lamb can be prepared ahead of time until just before baking.
Serves 6
Pesto
4 anchovy fillets
1 tbsp (15 mL) chopped garlic
½ cup (125 mL) chopped almonds
½ cup (125 mL) mint leaves
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) grainy mustard
Three 8-chop lamb racks
Sauce
½ cup (125 mL) red wine
1 cup (250 mL) stock
1 tbsp (15 mL) tomato paste
½ tsp (2 mL) honey
1. Combine anchovy fillets, garlic, almonds, mint leaves and oil in a food processor or mini chop and process still slightly chunky.
2. Brush grainy mustard over lamb. Spread mixture over lamb racks and marinate for 30 minutes.
3. Preheat oven to 400ºF (200ºC).
4. Place racks on a baking sheet and bake for 30 to 40 minutes or until juices are just pink. Let rest for 10 minutes while making sauce.
5. Add red wine to roasting pan and deglaze pan, scraping up any little bits. Reduce wine until 1 tbsp (15 mL) remains. Add stock, tomato paste and honey and continue to boil until stock reduces by half, about 6 minutes.
6. Slice lamb into chops and serve with sauce. If any topping crumbles off the lamb, add to sauce.
Serves 6
Soufflé Potatoes
A delicious potato soufflé that has no cream, milk or butter in it. Make ahead a few hours before baking and simply pop it in the
oven when needed.
2 lbs (1 kg) Yukon Gold potatoes, peeled and cut in chunks
Salt and freshly ground pepper
¼ cup (50 mL) olive oil
3 egg yolks
5 egg whites
¼ cup (50 mL) roasted garlic
1 tbsp (15 mL) chopped chives
1. Place potatoes into cold salted water and bring to boil. Boil until potatoes are tender, about 10 to 15 minutes. Drain potatoes and return to pot. Place on turned-off burner for a minute to dry out.
2. Preheat oven to 400ºF (200ºC).
3. Whisk potatoes with an electric beater until smooth and without lumps. Season well with salt and pepper. Beat in oil and egg yolks.
4. Beat egg whites until stiff in a separate bowl with clean beaters. Fold egg whites and garlic into potato mixture.
5. Oil six individual 1cup (250 mL) individual soufflé dishes. Divide potatoes between dishes and bake for 20 minutes or until potatoes have risen and are hot. Sprinkle with chives and serve in soufflé dishes beside lamb.
Serves 6
