Herb Crusted Lamb Racks

"It would be good if there was a cookbook for life. Then all you need to do is follow a set instruction."  That line was from a movie called No Reservations with Catherine Zeta Jones. In the movie, she plays a neurotic head chef who has to look after her niece when her sister died in a car accident. The restaurant hired a sous chef in her brief abscence, who has a different work ethic to her, and lo and behold, the hatred turned into hollywood style love. Anyhow, it was light hearted and I enjoyed this chic flick.

If there was a cookbook for life, I do not think it would be as simple as following the recipe instructions. Evidently from Masterchef (the reality series), the contestants all produced  dishes that are different despite being given the same recipe and ingredient. There are too many factors in cooking (and in life) that could possibly alter the outcome. And God knows how many times I have tweaked a recipe because I am missing a certain ingredient, or because I am looking for a shortcut! I guess life can be like trying a recipe a few times until you get it just right, the way you like it.

What has this got to do with my next recipe? Nothing really, I'm just digressing. Anyway, I made Herb Crusted Lamb Racks for dinner. I served it with mash potatoes and a red wine reduction. When a recipe calls for breadcrumbs, I always use Japanese Panko breadcumbs. It is just so much better, and produces a lighter crunch.

Herb Crusted Lamb Racks with Mash and Red wine Reduction
(serves 4)

4 racks of lamb (fat removed, 4-5 points per serve)
2 tsp dijon mustard
handful of parsley chopped
grated rind of one lemon
1 cup panko breadcrumb
2 cloves garlic chopped
olive oil

Mash:
4-5 large floury potatoes
3/4 cup warm milk
2 tbsp butter

Red wine reduction:
2 shallots chopped finely
150mls red wine
150mls beef stock
small knob butter
olive oil

Make the mash. Peel potatoes and put in cold water, potatoes submerged. Bring to boil and cook until potatoes are tender. Remove from water and let dry for a few minutes. Mash the potatoes and add butter and milk until smooth. Season with salt and pepper. Set aside, keep warm.

Mix breadcrumb, parsley, lemon rind and garlic in a bowl. Add a tbsp of olive oil. Set aside.
Lightly oil the lamb racks, season with salt and pepper. Brown racks in a hot pan. Remove from heat and slightly cool. Spread half a teaspoon of mustard on the topside of each rack. Press the rack onto the herb mixture. Place in oven (preheated to 200 degrees) and bake for 15-20mins, or the crust is slightly golden.

In the meantime, make the red wine reduction. Use the same pan that was used to brown the meat. Pour a tbsp of olive oil in the pan, sweat the shallots. Add the red wine, simmer to reduce by half. Add the stock, again reduce by half. Leave to cool slightly. Add the butter to thicken the sauce.

To serve, place some mash in the middle of the plate. Slice the lamb in between the ribs. Place on top of mash. Drizzle some sauce around the plate. Serve with salad or wilted greens.