Easter Meal
One of my choice to serve for Easter meal would be this rack of lamb on the top of potatoes gratin with asparagus bundles wrapped with prosciutto. These dishes were not hard to make and everybody would be very happy if I serve this every Sunday! Enjoy and Happy Easter!
Crusted Fresh Herbed Rack of Lamb with Potatoes Gratin and Roasted Garlic Sauce
Yields 6 servings
Gratin:
4 baking potatoes, like russets
4 small leeks, white part only
1 tablespoon unsalted butter, room temperature
1 tablespoon chopped garlic
1/2 quart heavy cream
Salt
White pepper
Nutmeg
Lamb:
2 racks of lamb, fat cap removed, frenched
3 tablespoons olive oil
1 cup Dijon mustard
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves, plus 1 tablespoon
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh chervil leaves
1 tablespoon chopped fresh parsley leaves
20 cloves garlic, peeled
1 cup dry white wine
2 cups lamb stock or veal stock
1 tablespoon butter
For the Gratin: Preheat the oven to 350 degrees F.
Slice the potatoes into 1/4-inch slices. Slice the leeks into thin circles. Mix the butter and the garlic together and set aside. Season the cream with salt, white pepper, and nutmeg. Layer the potatoes, the leeks, the garlic butter, and then the cream, alternating until the potatoes are lightly covered with the cream. Bake for 30 minutes.
For the Lamb: Sear the lamb in olive oil in a roasting pan until golden, fat side down first. Remove and allow to rest for 5 minutes. Brush the mustard onto both sides of the seared lamb. Season with salt and pepper. Mix together all of the herbs. Dredge both sides of the lamb in the herbs, pressing lightly so the herbs adhere. In the same roasting pan the lamb was cooked in, add the 20 cloves of garlic and place the lamb on top. Cook in the oven for 15 minutes or until medium-rare. When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
Place the roasting pan on top of the stove over medium heat. Remove the garlic and set aside. Discard all the fat. Add the thyme, white wine, and the stock and reduce by half.
Place half of the roasted garlic in a blender. Add the reduced stock and wine mixture and puree until smooth. Add the tablespoon of butter and pulse to incorporate. Season with salt and pepper.
To Serve: Place a large scoop of the gratin in the center of a plate. Slice the lamb every two chops and place on top of the gratin. Pour the sauce over the lamb and garnish with the remaining roasted garlic and your favorite seasonal vegetables.
Source: Food Network
Prosciutto Wrapped Asparagus
Yields 4 servings
20 stalks of asparagus
4 thin slices of prosciutto, fat removed
4 tsp unsalted butter
freshly ground pepper
1/2 cup freshly grated Reggiano Parmesan
1 lemon, quartered
Cut off tough ends of asparagus. Cover asparagus with water in a skillet; bring to a boil and cook until tender but still firm, 3–4 minutes. Drain well.
Divide asparagus into 4 bundles of 3 stalks each. Wrap prosciutto slice around center of bundle. Place the bundles into oven-proof dish; dot with butter; season with pepper, and sprinkle with parmesan cheese. Place in the oven to brown the cheese, 4–5 minutes.
Serve with lemon wedge.
