Executive Chef
George Kralle

Pecan Crusted Rack of Lamb
with a Cranberry Demi Glace served with Swirled Sweet, Garlic Mashed Potatoes

A wonderfully elegant dish you can make to impress that special someone. Rack of lamb endears the finer qualities of meat that differs from any chicken or beef dish. The combinations of cranberry, honey and the port wine demi glace enhance the flavors of the fresh herbs and the texture of the lamb that just seem perfect for the holidays.

Prep Time: 25 Min
Cook Time: 30 Min
Ready In: 55 Min
Serves: 2 People

I N G R E D I E N T S

• 1 Rack of Lamb, trimmed of fat and French boned (ask your butcher)
• 4 oz. finely crushed Pecans
• 4 oz. Panko bread crumbs
• ½ tsp chopped rosemary
• ½ tsp fresh chopped parsley
• ½ tsp fresh thyme finely chopped
• 2 tbsp Dijon mustard
• 5 tbsp honey
• salt and pepper to taste
• 1 cup Espagnole brown stock sauce
• ¼ cup port wine
• 1/8 cup cranberries
• 2 large Idaho potatoes
• 2 large sweet potatoes and yams
• ¼ cup butter
• 2 tsp chopped roasted garlic
• 1/8 canola oil
• 3 pastry cone bags for swirling mashed potatoes
  (plastic baggies with a corner cut off work great also)

D I R E C T I O N S

LAMB

1. In a saucepan, heat canola oil to high heat. Season lamb with salt and pepper and pan sear on all sides.
2. Pre-Heat oven to 325 degrees.
3. In mixing bowl combine the breadcrumbs, pecans, rosemary, parsley, thyme, and salt and pepper to taste.
4. Mix 2 tbsp honey with the Dijon mustard and brush the rack of lamb. Dip the lamb into the crumbs and herbs to give it a crust, then place on cookie pan sheet.
5. Roast the lamb for 18-20 minutes or until golden brown. Remove and let it rest in pan. Do not cut or puncture lamb in order to allow juices to stay in the center as to not dry.

DEMI GLACE SAUCE

Simmer the cranberries in a small pan with the 3 tbsp honey and the port wine till it is reduced by ½. Add brown sauce and continue to simmer for 10 minutes till it slightly thickens.

MASHED POTATOES

1. Boil both kinds of potatoes separately to soften.
2. Mash Idaho potatoes first and add butter, garlic, salt and pepper.
3. Mash sweet potatoes add butter, salt and pepper.

PLATING

1. Fill each pastry bag less than half full with each of the mashed potatoes
2. Place both pastry bags into the third pastry bag to create swirl when plating.
3. On the serving plate, pipe out the mash potatoes into the center in the form of a large cone.
4. Slice the lamb into chops and interlace them together in opposite directions as you lean them over the potatoes.
5. Drizzle the sauce over and around the lamb with a spoon.