Herb Crusted Rack of Lamb with Yukon Scallion Potatoes

1 cup Lam marinade (recipe follows)
1 cup herbed bread crumbs (recipe follows)
1/2 cup whole grain dijon mustard
2 racks baby lamb, bones cleaned and frenched
1 lb. Yukon gold potatoes, peeled and cut into quarters
1 bunch fresh scallions
1/2 cup sour cream
1/2 heavy cream
salt and pepper to taste

FOR THE HERBED BREAD CRUMBS:

1 cup dry italian bread crumbs, plain
1 tsp dry basil
1 tsp dry thyme
1 tsp dry oregano
1 tsp dry rosemary
pinch of salt
pinch of pepper

METHOD: Mix all ingredients together & set aside

FOR THE MARINADE:

1 cup blended oil
1 shallot (sliced)
1 garlic clove (sliced)
1 tbsp fresh rosemary
1 tbsp fresh thyme
1 tbsp butcher black pepper (coarse)
METHOD: Mix all ingredients together; marinade lamb overnight

FOR THE YUKON SCALLION POTATOES:

1. Blanch the scallions quickly in boiling salted water (about 30 seconds). Shock in an ice bath.
2. Squeeze dry and chop. In a blender, add scallions and 1/4 cup water just to cover. Season with salt and pepper and blend until smooth. Set Aside.
3. Meanwhile, boil the potatoes in a pot of salted water until soft (about 15-20 minutes).
4. Drain potatoes well and put through a potato ricer or a food mill.
5. In a mixing bowl, add riced potatoes, scallion puree and sour cream and mix well. Slowly add cream (**Only as needed**) until potatoes are smooth and creamy. Season with salt and pepper. Hold warm for service.
***NOTE***
The potatoes will lose their bright green color if kept warm for too long. Mix as close to service as possible.

FOR THE LAMB AND PRESENTATION:

1. Remove lamb from marinade, pat dry and brush the racks on both side with the grain mustard.
2. Roll in herbed bread crumbs, and in a large skillet, add oil over medium high flame and sear lamb on both sides until nicely browned, 2 minutes on each side.
3. Transfer to a preheated 450-degree oven for about 20 minutes for medium rare to medium. Cooking time may vary depending on weight and oven calibration.
4. Place Yukon scallion potatoes in the center of 4 warmed plates. Remove lamb from oven and let rest 1 minute before cutting.
5. Cut each rack into 8 chops and serve 4 chops per person. Garnish plates with fresh pea shoots, rosemary, mint oil or mint jelly

Enjoy....

Sent to the Recipe Dude by: Scott Collins