Subj : BH&G 3417
To   : All
From : Dave Drum
Date : Sat Jul 24 2021 11:21:58

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
 
MMMMM

.... Berries so unpopular they're downgraded from fruit to dwarf fruit

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