Keeping up with the party… The last but not least, our main dish . It was this delicious rack of lamb with brown butter yam purée (I am seriously addicted to this purée). Have you had it before???? Is it only me that can eat it all without blinking my eyes??? I am obsessed with this dish, with the combination of the savory with the nutty, sweet brown butter.… I am drooling right now! I could eat it every week easily, without any problem (lol). We spooned a little greek yogurt on top of the puree and it was delicious! The recipe is so easy that it’s ideal for a dinner party, as well as for Easter. And your guests would love it, I guarantee you that.
2 racks of lamb
salt and pepper
4 T. dijon mustard
2 T. chopped rosemary
2 T. chopped thyme
2 T. chopped oregano
1 c. breadcrumbs
Preheat oven to 450F
Season lamb racks with salt and pepper. Heat olive oil in a large sauté pan until hot. Sear the lamb racks on all sides until golden. Set aside. Mix rosemary, thyme oregano, breadcrumbs and salt and pepper together. Set aside.
Rub the lamb racks with dijon mustard on all sides (here). Press breadcrumb mixture onto all sides of the lamb racks. Place onto a baking sheet and bake until medium rare or to your liking, approximately 10-20 minutes, turning once and depending on the size of the rack, until 135F. Let rest for 10 minutes before slicing.
Brown Butter Yam Puree
1- 1/2 lb brown butter (see here)
salt and pepper
Place butter in a saucepan over medium high heat. Keep a close eye on it! Cook butter until it begins to foam and the color turns a light brown. It will happen fast! You will smell a nutty aroma and see brown “specks” appear.
Preheat oven to 450F. Wash yams and prick all over with a fork. Drizzle with olive oil and season with salt and pepper. Wrap each yam in foil and bake on racks in the oven until easily pierced with a knife, approximately 1-1/2 hours depending upon the size of the yams. When done, set aside until cool enough to handle.
When ready, peel the skin off of the yams and place the flesh into a food processor. Puree with salt and pepper until smooth. Slowly drizzle brown butter into the processor until the puree becomes smooth and creamy. Add more or less brown butter depending upon your taste.
Beijos e Tchau!
Ludmilla and Marilyn Chudda