Name: Herb Crusted Ontario Rack of Lamb, Whipped Potatoes and Blueberry Mustard
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: North American
Ingredients: 1 cup fresh breadcrumbs, lightly packed; 1 Tbsp fresh thyme, chopped; 1 Tbsp fresh rosemary, chopped; 1 Tbsp fresh tarragon, chopped; 1 Tbsp fresh chives, chopped; 2 Tbsp chopped garlic; 4 Tbsp melted butter; 2 egg, yolks; 3 Tbsp Dijon mustard; 2 egg, whites; 4 racks of frenched Ontario lamb, ask butcher to prepare this for you; ½ cup port wine; 1 Tbsp chopped shallot; 2 Tbsp sugar; ½ cup sieved wild blueberries; ¼ cup whole wild blueberries; 4 Tbsp cornstarch; 4 Tbsp water; 6 Tbsp Dijon mustard; 2 Tbsp whole grain mustard, preferably, Pommery; 1 Tbsp yellow mustard, seeds, softened in white wine; 6 large floury potato, cooked and put through a ricer; 1 bulb roasted garlic, minced; ½ cup buttermilk; ½ cup butter; salt; freshly cracked black pepper

Herb Crusted Ontario Rack of Lamb, Whipped Potatoes and Blueberry Mustard

Cook Time

15 min

Yields

4 servings

Recipe courtesy of Peter Poulsen, Executive Chef, Sheraton Gateway Hotel.

ingredients

Crust

cup fresh breadcrumbs, lightly packed

Tbsp fresh thyme, chopped

Tbsp fresh rosemary, chopped

Tbsp fresh tarragon, chopped

Tbsp fresh chives, chopped

Tbsp chopped garlic

Tbsp melted butter

egg, yolks

Paste

Tbsp Dijon mustard

egg, whites

Lamb

racks of frenched Ontario lamb, ask butcher to prepare this for you

Wild Blueberry Mustard

cup port wine

Tbsp chopped shallot

Tbsp sugar

cup sieved wild blueberries

cup whole wild blueberries

Tbsp cornstarch

Tbsp water

Tbsp Dijon mustard

Tbsp whole grain mustard, preferably, Pommery

Tbsp yellow mustard, seeds, softened in white wine

Roasted Garlic-Buttermilk Pota

large floury potato, cooked and put through a ricer

bulb roasted garlic, minced

cup buttermilk

cup butter

salt

freshly cracked black pepper

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 400 degrees F.

Step 2

Lightly mix all crust ingredients together. Set aside.

Step 3

Make paste by whisking together Dijon mustard and egg whites.

Step 4

Coat the exposed meat with the paste. Pat the crust mixture 1/4 inch thick over the paste. Make sure it adheres. Place on an oven-proof tray and bake for 12 to 14 minutes.

Step 5

Whisk together 4 tbsp. cornstarch with 4 tbsp. water. Press wild blueberries through a sieve to produce half a cup. Add sieved blueberries, whole blueberries, port wine, shallots and sugar together in a saucepan. Add 4 tablespoons cornstarch mixture. Bring this mixture to a simmer then allow it to cool. Add the rest of the ingredients. Combine.

Step 6

Combine all ingredients and stir together.

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