Merlot
Cabernet Franc
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4- 6 servings
Lamb:
Kosher salt and freshly ground black pepper
2 racks lamb (16 chops), frenched and trimmed of fat
1 Tbls. extra virgin olive oil
1 Tbls. Dijon mustard
1 tsp. chopped fresh rosemary
1 cup Panko (Japanese Breadcrumbs)
Preheat the oven to 375°F. Sprinkle salt and pepper all over the racks. In a large ovenproof sauté pan, heat the oil over high heat. Use 2 pans if necessary - avoid crowding. Place racks in hot pan and sear on both sides - 2 minutes on each side. Remove from the heat, transfer the racks to a work surface, and set the pan aside. Smear the mustard over the top of the meat. Combine the rosemary and Panko crumbs and press the mixture into the mustard. Return the racks to the pan, coated side up and roast until the internal temperature is 125°F, about 20 minutes. Remove from the oven and let rest for 5 - 10 minutes to allow the juices to settle.
To serve, cut the racks into individual chops and arrange on a large platter or dinner plates, 3 chops per person. Serve with Rissole' potatoes and other vegetables.
12 Yukon Gold potatoes
6 Tbls. unsalted butter
1 Tbls. chopped fresh parsley
1 Tbls. Minced fresh chives
Salt & Pepper to taste
Peel potatoes, cut in half lengthwise, place in large pot with water to cover and parboil for 10 minutes, drain water. In a skillet, over low heat, melt 4 Tbls. of the butter, add potatoes, cover and allow to cook for 10 minutes. Uncover the potatoes and increase heat, shake pan and brown until crispy on the outside for 10 minutes more. Remove from heat, add the remaining 2 Tbls. butter with parsley, chives, salt and pepper to taste. If not serving immediately, reserve the herbs until right before serving time.
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