Herb-crusted rack of lamb with potatoes three ways

Ingredients

4 servings

• 3 racks of lamb of 4 chops each
• oil
• trimmings
• 1 onion
• 1 carrot
• 1 clove of garlic
• 1 shallot
• 1 sprig of thyme
• 2 tablespoons oil
• 20 g butter
• salt
• pepper
• 1 bunch of flat-leaf parsley
• 10 mint leaves
• 5 sprigs of tarragon
• 60 g butter
• 100 g breadcrumbs
• 1 clove of garlic
• salt
• pepper
• 400 g potatoes
• 40 g butter
• 5 cl cream
• coarse salt
• salt
• pepper
• 300 g of potatoes
• 30 g of butter
• 3 sprigs of flat-leaf parsley
• 1 pinch of thyme
• 4 tablespoons of neutral oil
• salt
• pepper
• 300 g of frying potatoes
• frying oil
• salt
• some herbs

Steps

1. 1

   Trim the racks of lamb to prepare them.

2. 2

   Brown them in hot oil on all sides until golden. This pre-cooks them. Let cool.

3. 3

   For the sauce, start by finely slicing the onion and shallot. Dice the carrot and crush the unpeeled garlic.

4. 4

   In the same pan used to brown the lamb, add oil and brown the diced trimmings. Degrease if necessary, then add thyme, carrot, garlic, onion, and shallot. Sauté until colored. Deglaze with a little water and scrape the browned bits from the bottom. Add water to cover and bring to a light boil. Let reduce gently by more than half.

5. 5

   Pass through a chinois to extract all juices, then return to the saucepan. Taste to adjust seasoning with salt and pepper. When the sauce coats the back of a spoon, add butter and whisk. Keep warm.

6. 6

   For the herb crust: Strip the herbs. Finely chop them with garlic, diced butter, and breadcrumbs. Season with salt and pepper. Spread the mixture between two sheets of parchment paper and store in the refrigerator.

7. 7

   Cut squares of herb crust and place over the 4 lamb racks.

8. 8

   Preparing the mashed potatoes: Peel the potatoes. Cut into large cubes and cook in salted boiling water (with coarse salt), starting from cold water. Once cooked, drain thoroughly and mash. Return to a saucepan over low heat, add cream and diced softened butter. Mix with a spatula and season with salt and pepper. Transfer to a piping bag and keep warm.

9. 9

   Preparing the potato darphin: Peel and finely grate the potatoes. Drain by squeezing the mass and using paper towels. Season with thyme, salt, and pepper. Add chopped parsley and mix well. Melt butter with oil in a large pan and place 4 pastry rings inside. Spread the grated potatoes to about 5mm thick. Press the edges and cook over medium-high heat initially for good color, then lower to medium heat for 7-9 minutes on each side. Carefully remove pastry rings when flipping. Keep warm.

10. 10

    Preparing the soufflé potatoes (do this at the last minute): Slice the peeled, washed potatoes into 4mm thick slices and dry in a towel. Immerse in two frying baths: first at 140°C for 5 minutes (shake the basket to separate the slices), then a second at 170°C until golden. They should start to puff in the first bath and move directly to the second. Drain and salt.

11. 11

    Cooking the lamb: Roast for 10 minutes at 180°C. Remove from the oven, cover, and let rest for 5 minutes.

12. 12

    Plating: Place the potato darphin on one side of each plate. Place the lamb rack on top. Pipe the mashed potatoes in several points on the plate. Balance the soufflé potatoes on top. Garnish with a few herb sprigs. Drizzle with sauce and serve.