Pistachio-Crusted Rack of Lamb with Herbed Potato Goat Cheese Galette
Recipe provided by Chef Patrice Rames from Bistro St. Tropez
5 # Idaho potatoes or 10 small potatoes
6 oz. diced shallots
1 oz. chopped garlic
8 oz. goat cheese
2 eggs lightly beaten
4 sprigs fresh tarragon >>>>>>
1 bunch fresh basil :
1 bunch fresh mint > about 2 cups fresh herbs
1 bunch of scallions :
1 bunch of parsley>>>>>>>>>
3 tbsp. corn starch
Juice from ½ a lemon
2 oz. extra virgin olive oil
Salt and pepper to taste (2 tbsp. salt; ½ tsp. pepper)
½ tsp cayenne
1 tbsp. freshly grated nutmeg
Flour for dregging
Bring water to boil in pot and reduce to simmer, add potatoes in their skins and cook until fork tender. Remove potatoes from water and dry them briefly in warm oven to remove excess moisture. Peel skins while potatoes are still warm. In an electric mixing bowl on low with paddle attachment, add potatoes and begin to mash. Add crumbled goat cheese, herbs/spices, lemon juice and corn starch and mix until incorporated.
Using an ice cream scoop, make patties and flatten them to ½ inch then dredge them in flour.
Heat oil in cast iron pan on medium and pan fry the potato cakes until golden brown on each side. Keep warm and serve immediately.
Pistachio-Crusted Rack of Lamb
2 Racks of Lamb (cleaned and trimmed)
Extra Virgin Olive Oil
2 Sprigs fresh thyme
15 Pistachios lightly toasted and roughly chopped
1 tbsp. Dijon mustard
Salt and Pepper
Season your lamb with oil salt and pepper and fresh thyme. In a hot pan, sear lamb on each side until lightly brown (3-4 minutes).
Use a pastry brush to spread the mustard on the meat of each rack and cover the with crumbled pistachio. (The mustard allows the pistachios to adhere to the meat.)
Then roast the racks in the oven until cooking temperature desired is reached. About 15 minutes at 350F for medium rare (135F temp of meat when it comes out of oven, during resting will rise to 140F). Let meat rest at least 5 minutes before cutting.
Cut into double rib chops and place 2 crossed on warmed platter. Serve with herbed potato goat cheese galette, greens, and sauce of your choice.
