Recipe Description

Roasted Rack of Lamb with Sautéed Peas, Rosemary, Mashed Potatoes and Pau Sauce

Ingredients & Instructions

Ingredients:
Rack of Lamb (Step 1)

• 1 6 Bone Young Lamb Rack
• 1 Tbs. Minced Garlic
• Salt & Pepper
• 2 Tbs. Olive Oil

Pau Sauce (Step 2)
Mint Reduction:

• 1 Tbs. Finely Chopped Shallots
• ½ c. White Vinegar
• 2 Tbs. Chopped Fresh Mint
• 1 tsp. Crushed Peppercorn
• 1 Pkg. Karlsburger Hollandaise Sauce, prepared according to package.
• 12 oz. Milk
• 8 oz. Butter
• 1 ½ c. Sweet Peas
• 2 Tbs. Mirin
• 2 Tbs. Karlsburger Chicken Stock

Cooking Instructions:
Rack of Lamb (Step 1 Instructions) Remove excess fat from rack and French the bones from the end nearly to the eye of the meat. Rub with olive oil and minced garlic. Sear both sides of the rack in a moderately hot sauté pan. Remove the pan from heat and place lamb on a roasting rack in a 350 degree oven for about 15-20 minutes or until it registers 140 degrees on a thermometer. Remove and keep in a warm area until carving.
Pau Sauce (Step 2 Instructions) Place all ingredients into small sauce pan and reduce until almost all liquid has been evaporated. Using a scant ½ c. of Karlsburger Hollandaise Sauce, milk, butter and mint reduction. Hold in steam table until service. Sauté peas in same pan with a little butter. Deglaze with Mirin and Karlsburger Chicken Stock. Braise until liquid is almost depleted. Season to taste. Spoon rosemary mashed potatoes off centered but in the middle area of the plate. Spoon a serving of the sautéed peas next to the potatoes. Carve two chops from the rack of lamb and place so bones are resting on the potatoes. Place a spoon of sauce over the peas and nap the potatoes and lamb with sauce. Serve immediately.

*Recipe by Corporate Chef Tom Johnson, Pequot Lakes