Transform your next dinner gathering into an unforgettable experience with our show-stopping herb-crusted rack of lamb. The fragrant crust featuring our Herbes de Provence blend creates a moment of pure culinary adventure, bringing the French countryside to your dining room without requiring a passport. The lamb's rich flavor is perfectly complemented by elegant duchesse potatoes—a simple yet impressive side that proves hospitality doesn't require complexity. This meal is designed for the host who craves that sweet spot between effort and enjoyment, where you can create a remarkable shared experience while still being present at your own table. Our Salt & Pepper Blend elevates both components with thoughtful seasoning that makes every bite memorable. Perfect for Easter celebrations, milestone anniversaries, or simply because gathering with loved ones is always worth celebrating, this dish embodies our belief that flavor is the catalyst for connection—turning an ordinary evening into an extraordinary moment.
- by Jessica Hughes
Herb-Crusted Rack of Lamb with Duchesse Potatoes
- by Jessica Hughes
Herb-Crusted Rack of Lamb with Duchesse Potatoes
Servings
4-6
Prep Time
20 minutes
Cook Time
60 minutes
Ingredients
Herb-Crusted Lamb Ingredients:
2 Racks of lamb (8 ribs each), frenched
2 C Breadcrumbs, fresh preferred
1/4 C Calicutts Herbes De Provence Blend
3 Tbsp Dijon mustard
2 Garlic cloves, minced
Duchesse Potatoes Ingredients:
2 lb Yukon Gold potatoes, peeled and quartered
4 Egg yolks
1/4 C Butter, softened
½ Tbsp Calicutts Nutmeg
1 Whole egg, beaten (for egg wash)
Directions
Instructions for Lamb:
Preheat oven to 375°F (190°C).
Season the racks of lamb with Calicutts Salt & Pepper Blend.
Heat a tablespoon of olive oil in a large skillet over high heat and sear the lamb racks until browned on all sides, about 2-3 minutes per side.
In a food processor, combine breadcrumbs, Calicutts Herbes De Provence, and minced garlic. Pulse until well mixed.
Brush the seared lamb racks with Dijon mustard, then firmly press the herb-breadcrumb mixture onto the meat.
Place the racks on a roasting rack in a baking sheet, bone side down. Roast for approximately 25 minutes for medium-rare (internal temperature of 130-135°F). Let rest for 10 minutes before carving between the ribs.
Instructions for Duchesse Potatoes:
Place potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Drain thoroughly and allow to steam dry for a few minutes. Pass the potatoes through a ricer or food mill into a large bowl.
Stir in the butter until melted, then add egg yolks one at a time, mixing well. Season with Calicutts Salt & Pepper Blend and Nutmeg.
Transfer the mixture to a piping bag fitted with a large star tip. Pipe decorative mounds onto a parchment-lined baking sheet. Brush gently with beaten egg wash.
Bake at 400°F (200°C) for about 20 minutes, until golden brown and crisp on the outside.
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