I made this dish for Jordan’s birthday, which was over two months ago (!!!) making this post terribly delayed and me a horrendous blogger. But, lamb is always good, so why not share. This lamb turns out beautifully. The crust is delicious and compliments the perfectly medium rare and oh so tender lamb. For us, this is a special occasion dish—rack of lamb is pricey. But when you love food like Jordan loves food, birthday splurges are in order.
Don’t be scared off by the anchovies in the recipe. They compliment the slight gaminess of lamb and don’t add a fishy taste.
Herb-Crusted Lamb Chops, adapted from Ad Hoc at Home
1 frenched 8-bone rack of lamb
kosher salt and pepper
4 tablespoons Dijon mustard
1 1/2 tablespoons honey
3 tablespoons unsalted butter (at room temperature)
2 cloves garlic confit
3 anchovy fillets (rinsed and patted dry)
3/4 cup breadcrumbs
1 1/2 tablespoons flat-leaf parsely, finely chopped
1/2 tablespoon rosemary, finely chopped
Score the fat covering the lamb in a 1/2 inch crosshatch pattern with the tip of a sharp knife. Take care to not cut into the meat. Season the rack of lamb on all sides with salt and pepper.
Preheat your oven to 425 degrees and position one oven rack in the bottom third of the oven. Line a roasting pan or baking sheet with foil and set a cooling rack in the center. Heat some canola oil in a large pan over medium heat. Put the lamb fat side down and sear until golden brown. Transfer the lamb to the cooling rack fat side up.
Combine mustard and honey in a small bowl; set aside. Combine butter, garlic and anchovies in a food processor. Blend until smooth. Transfer the puree into a medium bowl and add the bread crumbs and herbs. Stir until just combined.
Brush the fat side of the lamb with the mustard mixture. Spread the bread crumbs evenly over the lamb, pressing gently to adhere the crumbs. Put the lamb in the oven with the meat side toward the back and cook for 25-35 minutes. The internal temperature should reach 128 degrees. Let the racks rest in a warm place for 15 – 20 minutes for medium rare lamb. Carve into two bone chops and serve.
1 pound yukon gold potatoes, peeled
4 tablespoons butter, cut into thin slivers
I’m not really sure why these are called potatoes anna, but that is what Jordan calls them and so that is what we’ll call them here. They are his favorite way to eat potatoes and for good reason. Crispy and soft at the same time and oh so buttery—perfection in a side dish.
Butter a 9 x 13 inch baking dish. Peel and slice the potatoes unto 1/4-inch thick slices. I use a mandolin to make this faster and easier. Arrange the potatoes in rows, slightly overlapping. Scatter thinly sliced pats of butter over the potatoes and season liberally with salt. Bake 35 – 45 minutes in a 425 degree oven, until parts of the potatoes are crispy and golden brown. Serve with roasted meats, sautéed fish, a fried egg, whatever protein you can get your hands on.