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Basil Crusted Rack of Lamb With Glazed Thumbelina Carrots, New Potatoes, and Mint Yogurt Sauce
MASTERCLASS26Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup basil leaves (packed)
- 1/4 cup fresh flat leaf parsley
- 8 oz. panko bread crumbs
- 2 Tbsp. kosher salt
- 1/2 cup Parmesan (grated)
- 2 rack of lamb (New Zealand,14 to 16 ounces, 7 to 8 bone, frenched, fat cap removed)
- 2 Tbsp. grapeseed oil
- salt
- pepper (to taste)
- 4 garlic cloves (crushed)
- 1 bunch thyme
- 2 Tbsp. butter (cubed)
- 4 Tbsp. Dijon mustard
- 8 carrots (Thumbelina ,peeled)
- 8 Tokyo turnips (peeled)
- 4 star anise
- 4 cinnamon sticks
- 2 Tbsp. honey
- 3 Tbsp. unsalted butter (cubed)
- 1/4 cup chicken stock
- kosher salt (or Maldon, to taste)
- 8 new potatoes
- 1 Tbsp. olive oil
- 2 Tbsp. unsalted butter (cubed)
- salt
- pepper (to taste)
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