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Blue Sky River Inn
Victor, Montana
Specialty Recipe
Herb-Crusted Rack of Lamb
with Roasted Red Potatoes and Fresh Asparagus
- Ingredients - Roasted Potatoes:
- 3 pounds (about 15 small) red new potatoes, quartered
- 3 Tablespoons olive oil
- 2 garlic cloves, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Ingredients - Lamb:
- 1/3 cup Crosse & Blackwell mint jelly
- 1 Tablespoon Dijon mustard
- 2/3 cup dried unseasoned bread crumbs
- 2 teaspoons fresh rosemary
- 2 garlic cloves, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 racks of lamb (approx. 3 pounds total, 12 to 14 cutlets)
- Ingredients - Asparagus:
- 1 pound fresh asparagus
- Butter to taste
Asparagus: Cut about 2 inches of the tough stalk
ends off and discard. Steam or cook asparagus until tender but not
soft, about 7 to 10 minutes. Drain, toss with butter, and serve.
Roasted Potatoes: Combine potatoes, oil, garlic,
rosemary, salt, and pepper in a large bowl; toss to coat well.
Lamb: Combine mint jelly and mustard in a small
bowl; stir well. Combine bread crumbs, rosemary, mint, garlic, salt,
and pepper in a separate small bowl; mix well. Brush lamb with jelly
mixture, then coat surface with crumb mixture by patting on the top of
the meat.
Arrange lamb racks in shallow roasting pan. Place potatoes around
the lamb. Bake in preheated 400-degree oven for 70 to 75 minutes or
until cutlets are pink in center. Slice cutlets apart; serve with
potatoes and asparagus.
Serves: 6 to 7 (2 cutlets per person)
- You found this recipe on 1st Traveler's Choice Internet
Cookbook. (www.virtualcities.com)
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