• BH&G 3417

    From Dave Drum@1:229/452 to All on Sat Jul 24 11:21:58 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rosemary Rack Of Lamb w/Roasted Potatoes & Carrots For Tw
    Categories: Lamb/muttoi, Potatoes, Herbs, Vegetables
    Yield: 2 servings

    1 1/2 lb Rack of lamb; fat cap
    - scored
    1 cl Garlic; fine chopped
    2 ts Chopped rosemary
    1/8 ts Fresh ground black pepper
    1 1/4 ts Kosher salt; divided
    1 tb White miso paste
    1/4 ts Smoked paprika
    5 tb Unsalted butter; softened,
    - divided
    2 md Yukon gold potatoes
    1 ts Honey
    1/4 ts Ground coriander
    1/2 lb Medium carrots; peeled
    1 tb Fine chopped parsley

    Preheat oven to 425°F/218°C.

    Rub lamb with garlic, rosemary, pepper, and 1/2 tsp.
    salt.

    Combine miso, paprika, 4 Tbsp. butter, and 1/2 tsp. salt
    in a small bowl; set aside.

    Peel potatoes. Working with one potato at a time, slice a
    thin sliver off one long side to make a flat bottom. Trim
    ends off, then slice vertically every 1/16", cutting down
    to 1/4" from the bottom. (To make sure you do not cut all
    the way through the potato, line it with chopsticks on
    each side to stop your knife.) Brush potatoes with miso
    butter, fanning slices open to get butter between each
    slice. Transfer to a rimmed baking sheet and roast 15
    minutes.

    Remove baking sheet from oven and brush potatoes with
    more miso butter. Arrange lamb on baking sheet alongside
    potatoes and roast, brushing potatoes with miso butter
    halfway through, and the potatoes are fork-tender, 20-25
    minutes. Transfer lamb to a cutting board and let rest 10
    minutes, and continue roasting the potatoes if needed
    until fork-tender.

    Meanwhile, mix honey, coriander, and remaining 1 Tbsp.
    butter and 1/4 tsp. salt in a small bowl, then brush over
    carrots. Arrange carrots on a baking sheet and roast
    until lightly browned and fork-tender, 15-20 minutes.

    Slice lamb between each rib. Brush potatoes with
    remaining miso butter, top carrots with parsley, and
    serve alongside lamb.

    Anna Stockwell

    Epicurious | February 2016

    Yield: 2 servings

    Format by Dave Drum; January 11, 2017

    Uncle Dirty Dave's Archives

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