French: Rack of Lamb + Mashed Potatoes

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 3-4)

Ingredients:

• 2 frenched racks of lamb (approximately 2-3 lbs)
• 1 tablespoon olive oil
• 2 tablespoons garlic powder
• Salt and pepper (to taste)
• 1 tablespoon rosemary leaves, chopped
• 2 tablespoon thyme leaves, chopped
• 3 pounds large Yukon Gold potatoes
• ½ pound (2 sticks) cold unsalted butter, plus 2 tablespoons
• 1 cup hot whole milk (microwave is easiest)
• 6 garlic cloves, minced
• 2 green onions, chopped
• 1 cup dry red wine
• 1 teaspoon beef base
• 1 teaspoon Dijon mustard
• 1 tablespoon grated lemon zest (2 lemons)
• Fresh thyme sprigs for garnish (optional)

Procedure:

1. Preheat oven to 450˚F
2. Trim any excess fat from lamb
3. Rub lamb with olive oil
4. Sprinkle salt, pepper, garlic powder all over lamb
5. Line a large baking sheet with aluminum foil, place lamb on baking sheet or roasting rack (bone side down)
6. Pat rosemary and thyme all over top of lamb
7. Roast lamb for approximately 25 minutes, until it reaches an internal temperature of 135-140°F (rare)
8. While the lamb is roasting, start peeling the potatoes and cut them into 2-inch chunks
9. Place the potatoes in a large saucepan, add water to cover by one inch, salt water generously
10. Cover, bring to a boil, lower the heat, simmer for 15 minutes (until very tender); drain and transfer to mixing bowl
11. Warm milk in a separate pan, set aside
12. Cut 2 sticks of cold butter into ½-inch chunks
13. Mash the potatoes with a fork (or hand mixer)
14. Vigorously whisk the cold butter into the potatoes a few chunks at a time, waiting for each addition to be incorporated before adding more butter
15. Slowly whisk in enough of the hot milk to make the potatoes the desired consistency (creamy but still thick)
16. Add salt and pepper to taste, set aside (reheat in microwave before serving, if needed)
17. Remove lamb from oven when desired temperature has been reached; drain pan drippings into a skillet; cover lamb with foil and set aside to rest for 10 minutes before carving (temperature will rise to 140-145°F while resting)
18. While the lamb is resting, make the sauce: skim off extra grease from pan drippings, transfer drippings to a large skillet
19. Add 2 tablespoons butter, garlic and green onions to skillet; saute briefly (about 2 minutes)
20. Add red wine, beef base, and Dijon mustard; reduce to half of its volume over high heat
21. Season with salt and pepper to taste
22. Carve the lamb after it has rested (reheat sliced chops in sauce if needed)
23. Ladle sauce onto serving plate, add a scoop of mashed potatoes and several lamb chops on top
24. Sprinkle a little lemon zest on top of the potatoes
25. Garnish with fresh thyme leaves (if desired)