Birthday Weekend Blowout

 

My 79th birthday was on Friday. Since John and Renato had come down from San Francisco to help us celebrate we decided to cook a dinner for them on Sat night. We invited Tom and Scott to join. John brought some incredible wines which we all drank with everyone's favorite: Crab Dynamite. Scott contributed the Crab. You can find the recipe for Crab Dynamite on our blog of: November 27, 2015. Click the date to get the recipe.

In addition to the crab we had Rosemary Rack of Lamb with Crushed Potatoes that went perfectly with the wine. We finished with the best Basque Cheese Cake ever from Republique and a delicious Sauterne. It was quite a night!

Rosemary Rack of Lamb with Crushed Potatoes
New York Times
 
Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it’s quite easy to prepare. A brief marinade of pounded garlic and anchovy, Dijon mustard and olive oil heightens the flavor. For a simple accompaniment, roast small crushed potatoes in the same pan. Each eight-bone rack may be sliced into four thick chops, or eight thin chops, if you prefer.
 
INGREDIENTS
Yield:4 servings
 
2      lamb racks, about 1½ pounds each, preferably frenched (see Note)
Salt and pepper
2                tablespoons Dijon mustard
3                cloves garlic, minced
4                anchovy fillets, minced
Extra-virgin olive oil
1½ to 2     pounds small, round potatoes, scrubbed and left whole
2                tablespoons roughly chopped rosemary
2                tablespoons roughly chopped parsley, for garnish
PREPARATION

1.    Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.

2.    Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.

3.    Heat oven to 450 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.

4.     Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 25 minutes. (Cook to 135 degrees for medium.)

5.    Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.

6.    Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.
 
TIP
You can buy lamb racks that are “frenched” (trimmed of fat, with the bones scraped clean) and ready to roast at a butcher shop. Supermarket lamb racks often need additional trimming. Frenching them at home is not absolutely necessary, but do remove extraneous fat.