Herb Crusted Ontario Rack Of Lamb, Whipped Potatoes, Blueberry Mustard Recipe
Servings: 4
Ingredients
- 1 c. fresh breadcrumbs, lightly packed
- 1 Tbsp. fresh thyme, minced
- 1 Tbsp. fresh rosemary, minced
- 1 Tbsp. fresh tarragon, minced
- 1 Tbsp. fresh chives, minced
- 2 Tbsp. minced garlic
- 4 Tbsp. melted butter
- 2 x egg, yolks Paste
- 3 Tbsp. Dijon mustard
- 2 x egg, whites Lamb
- 4 x racks of frenched Ontario lamb, ask butcher to prepare this for you Wild Blueberry Mustard
- 1/2 c. port wine
- 1 Tbsp. minced shallot
- 2 Tbsp. sugar
- 1/2 c. sieved wild blueberries
- 1/4 c. whole wild blueberries
- 4 Tbsp. cornstarch
- 4 Tbsp. water
- 6 Tbsp. Dijon mustard
- 2 Tbsp. whole grain mustard, preferably, Pommery
- 1 Tbsp. yellow mustard, seeds, softened in white wine Roasted Garlic-Buttermilk Potatoes
- 6 lrg floury potato, cooked and put through a ricer
- 1 x bulb roasted garlic, chopped
- 1/2 c. buttermilk
- 1/2 c. butter salt freshly cracked black pepper
Directions
- Preheat oven to 400 degrees F.Lightly mix all crust ingredients together. Set aside.
- Paste:Make paste by whisking together Dijon mustard and egg whites.
- Lamb:Coat the exposed meat with the paste. Pat the crust mix 1/4 inch thick over the paste. Make sure it adheres. Place on an oven-proof tray and bake for 12 to 14 min.
- Wild Blueberry Mustard:Whisk together 4 tbsp. cornstarch with 4 tbsp. water. Press wild blueberries through a sieve to produce half a c.. Add in sieved blueberries, whole blueberries, port wine, shallots and sugar together in a saucepan. Add in 4 Tbsp. cornstarch mix. Bring this mix to a simmer then allow it to cold. Add in the rest of the ingredients. Combine.
- Roasted Garlic-Buttermilk Potatoes:Combine all ingredients and stir together.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 581 | |
| Calories from Fat 308 | 53% |
| Total Fat 35.0g | 44% |
| Saturated Fat 18.87g | 75% |
| Trans Fat 0.01g | |
| Cholesterol 259mg | 86% |
| Sodium 1068mg | 45% |
| Potassium 486mg | 14% |
| Total Carbs 48.11g | 13% |
| Dietary Fiber 5.0g | 17% |
| Sugars 12.54g | 8% |
| Protein 13.49g | 22% |
