Crown Roast Rack of Lamb Filled with Mashed Potatos

Name: Crown Roast Rack of Lamb Filled with Mashed Potatos
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2-2 pound trimmed racks of lamb (2 racks at this weight); 1 tbsp olive oil; 1 FOR SPICE RUB FOR LAMB; 1 tsp cajun seasoning; 1/2 tsp black pepper and salt to taste; 1/2 tsp garlic powder; 1/2 tsp worcestershire black pepper blend seasoning, ( found in spice section of grocery store made by McCormick ); 2 tbsp grated romano cheese; 1 1/2 cup freshly made mashed potatos, plus more to serve extra with meal; 2 tbsp grated romano cheese to top potatos; 1 tbsp cold butter, cut into cubes to top potatos; 1 FOR PAN SAUCE; 1 cup demi glace, a reduced brown sauce. I use a brand called Demi Glace Gold, but any will work.; 1 shallot, minced; 2 cloves garlic, minced; 2 tbsp Maderia wine; 2 tbsp heavy cream; 1/4 tsp fresh lemon juice; 1/2 tsp black pepper; 1 tbsp chopped fresh thyme; 1 tbsp chopped fresh parsley; 1 tbsp chopped fresh chives; FOR GARNISH; 2 thyme sprigs; 1/4 cup parsley leaves; 2 tbsp parsley leaves; 2 tbsp chopped fresh chives

fenway @Fenway

This is a spectacular meal for company or just a special family dinner. Tender roast rack of lamb chops filled with homemade mashed potatoes and a delicious pan sauce!

fenway @Fenway

This is a spectacular meal for company or just a special family dinner. Tender roast rack of lamb chops filled with homemade mashed potatoes and a delicious pan sauce!

Saved

Ingredients

20 mins

4 servings

1 1/2-2 poundtrimmed racks of lamb (2 racks at this weight)
1 tbspolive oil
1FOR SPICE RUB FOR LAMB
1 tspcajun seasoning
1/2 tspblack pepper and salt to taste
1/2 tspgarlic powder
1/2 tspworcestershire black pepper blend seasoning, ( found in spice section of grocery store made by McCormick )
2 tbspgrated romano cheese
1 1/2 cupfreshly made mashed potatos, plus more to serve extra with meal
2 tbspgrated romano cheese to top potatos
1 tbspcold butter, cut into cubes to top potatos
1FOR PAN SAUCE
1 cupdemi glace, a reduced brown sauce. I use a brand called Demi Glace Gold, but any will work.
1shallot, minced
2 clovesgarlic, minced
2 tbspMaderia wine
2 tbspheavy cream
1/4 tspfresh lemon juice
1/2 tspblack pepper
1 tbspchopped fresh thyme
1 tbspchopped fresh parsley
1 tbspchopped fresh chives
FOR GARNISH
2thyme sprigs
1/4 cupparsley leaves
2 tbspparsley leaves
2 tbspchopped fresh chives

Saved

Steps

20 mins

1

Prepare lamb by making a slit on the membrane on the backside of each lamb rck, between each rib, do not cut through just a slit to loosen ribs to make it easy to form crown.
2

MAKE SPICE RUB
3

Combine all ingredients in a small bowl, mis well, set aside.
4

Preheat oven to 425
5

In a large skillet heat oil until hot, sear lamb racks just until brown, remove to plate season all over with spice rub, saving some to sprinkle on potatos.. Reserve skillet and drippings for sauce.
6

When lamb is cool enough to handle form racks into crown.Set the end pieces together, bone up, to help make crown shape push a skewer to have each end stay together, push into a crown shape and tie around roast with twine to keep shape
7

Fill center of crown with mashed potatos, pack in lightly. Sprinkle with a bit of spice blend, add butter cubes and the romano cheese.
8

Spray baking pan with non stick spray place lamb on pan. Roast about 30 minutes for a meduim rare, use a meat thermometer to check, 130 for medium rars. Let meat rest 10 to 15 minutes on a platter before carving. Garnish with thyme sprigs, parsley and chives.
9

MAKE SAUCE
10

While meat is roasting, heat pan drippings with shallots and garlic just until soft, add wine and reduce unti just about gone add demi glace and remaing ingredients except fresh herbs and bring to a boil, then turn down heat to low and simmer 4 to 5 minutes, add herbs. Pour sauce into serving dish, keep warm.
11

Remove string and skewers from lamb, carve inti chops serve with sauce and extra mashed potatos.
12

A green salad with a light dressing goes nice with this!

Saved

Cooksnaps

Saved

fenway @Fenway

on December 05, 2015 22:09

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.