Triple Threat (noun):  a person adept in three different fields of activity.  I think this recipe qualifies as a triple threat. First, it is easy to prepare. Second, you don’t need a bunch of fancy ingredients. Third, the presentation is impressive. I paired this recipe with Martin Berdugo Reserva. The sweet succulence of the lamb is perfect with the subtle spice and dark fruit found in this beautiful Ribera del Duero. A quadruple threat, I think.

Ingredients

Serves 4

 

Lamb rack:

2 racks of lamb, french trimmed
2 tbsp parsley, finely chopped 
2 tbsp mint, finely chopped 
1 tbsp thyme, finely chopped 
1 tbsp rosemary, finely chopped 
2 cloves garlic, minced 
100 ml Dijon mustard 
  bread crumbs 
  olive oil 
  salt and pepper 

 

Potatoe pea mash:

500 g potatoes, peeled and chopped into quarters 
500 g frozen garden peas 
1 tbsp butter
200 ml crème frâiche 
  salt and pepper
2 cloves garlic, minced 

Method

 

First things first, open the wine and let it breathe a bit.

 

Season rack of lamb well on all sides with salt and pepper. Heat oil in a sauté pan over high heat. When the oil is super hot, add the rack of lamb and brown, about 3 minutes. Set aside on a plate.

 

Combine the mustard and garlic with thyme, rosemary, and one tablespoon each of the parsley and mint.  Spread the mustard mixture evenly all over the lamb.

 

In a bowl, combine the breadcrumbs and the leftover parsley and mint. Coat the lamb with the breadcrumb mixture.

 

Place the lamb on a baking sheet lined with parchment paper or foil and bake at 190 °C convection for 10 to 15 minutes for medium-rare. Allow the lamb to sit for at least 5-10 minutes before slicing. Otherwise, the wonderful juices will run all over the place.

 

Cook the potatoes in salted water. How salty should the water be? It should taste like the ocean. Next, add the peas approximately two minutes before the potatoes are done cooking. Drain off the water and smash the potatoes, peas, butter, and crème fraîche with a potato masher until you have a lovely green color. Season with salt and pepper.

 

Serve to your besties and basque in the compliments.