This month, try this mouthwatering, juicy, aromatic, and amazingly tender rack of lamb over potato puree, along with a side of refreshing and citrusy salad; perfect for entertaining!
INGREDIENTS:
• 2 Racks of lamb
• 2 Idaho potatoes
• 2 cups Cooked chickpeas
• 3 Plum tomatoes
• 3 Lemons
• 3 tbsp. Olive oil
•1/2 cup Milk
• 1 cup Parsley leaves
• 1 tsp. Ground cumin
• 1 tsp. Ground fennel seeds
• Salt
• Pepper
DIRECTIONS:
1. Boil the potatoes (with skin) until soft inside. Once soft, peel potatoes and add them to a mixer or blender with milk. Blend on high for a minute until the mix is silky smooth, then season with salt and reserve.
2. Squeeze juice of lemons in a bowl and add olive oil to make a dressing for the salad. Mix with a whisk briefly and reserve.
3. Mix salt, cumin, fennel, and black pepper. Then, season the racks of lamb on all sides.
4. Roast racks of lamb in the oven 400° Fahrenheit for 20 minutes. Then, let it rest for 5 minutes before cutting.
5. Slice the plum tomatoes, mix in a bowl with parsley leaves, chickpeas, and the lemon dressing, and season with salt and pepper.
6. Place the potato puree on a plate, slice each lamb in 4 and place 2 chops in each plate over the puree. Finally, add the chickpeas salad on the side of the plate, serve, and enjoy!
By Executive Chef Abraham Silva
M House
mhouserestaurant.com