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August 17, 2021

Graham crusted rack of lamb

Graham crusted rack of lamb

Ingredients (2 servings)

  • 1 rack of lamb (about 1 ½ lb)
  • 2 tablespoons of BBQ sauce
  • 1 cup of graham crumbs
  • ½ teaspoon cinnamon
  • ½ teaspoon cardamom
  • 1 teaspoon fresh thyme
  • Salt and pepper

For the mashed potatoes

  • 1 bag of Épurée mashed potatoes
  • 2 tablespoons Meaux mustard
  • 1 tablespoon of fresh thyme
  • Salt and pepper

Preparation

  1. Preheat oven to 425 degrees F.
  2. Season the rack with salt and pepper.
  3. Heat a skillet over medium-high heat and add a little olive oil. Sear the rack of lamb for about 3 minutes per side. Set aside.
  4. Combine graham, cinnamon, cardamom, and fresh thyme.
  5. Brush the rack of lamb with the BBQ sauce
  6. Coat rack of lamb well with breadcrumbs and place in an ovenproof dish.
  7. In a microwave-safe bowl, place Épurée mashed potatoes, Meaux mustard, and a tablespoon of fresh thyme. Mix well and heat for 1 minute. Add salt and pepper to taste.
  8. Transfer to 2 ovenproof ramekins and place in the oven with the rack of lamb.
  9. Cook in the oven for about 15 minutes for medium-rare. Remove the lamb from the oven, cover with aluminum foil and let rest for about 10 minutes. Leave the pure for another 10min to create a crust on top.
  10. Just before serving, place the ramekin on a plate, cut the rack of lamb between each bone.
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  • 1 bag of Épurée mashed potatoes
  • 12 olives (olive flavor to your liking)
  • Salad (arugula or lamb’s lettuce or salad of your choice)
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  • 1 teaspoon Dijon mustard
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  • ½ onion
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  3. Coarsely chop the olives.
  4. Heat the potato purees to ¾ of the chicken’s cooking time.
  5. Chop the tomato and onion finely for the salad, chop the oregano.
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Suggestion

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  • Cook the chicken on the BBQ
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  • 2 tablespoons of Dijon mustard
  • 2 tablespoons of ketchup
  • 1 tablespoon of soy sauce
  • ¼ cup of cider vinegar
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