Herb Crusted Ontario Rack Of Lamb, Whipped Potatoes, Blueberry Mustard Recipe
by Global Cookbook

Avg. 0/5 0 votes


	Servings: 4

Ingredients

1 c. fresh breadcrumbs, lightly packed
1 Tbsp. fresh thyme, minced
1 Tbsp. fresh rosemary, minced
1 Tbsp. fresh tarragon, minced
1 Tbsp. fresh chives, minced
2 Tbsp. minced garlic
4 Tbsp. melted butter
2 x egg, yolks Paste
3 Tbsp. Dijon mustard
2 x egg, whites Lamb
4 x racks of frenched Ontario lamb, ask butcher to prepare this for you Wild Blueberry Mustard
1/2 c. port wine
1 Tbsp. minced shallot

2 Tbsp. sugar
1/2 c. sieved wild blueberries
1/4 c. 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 Roasted Garlic-Buttermilk Potatoes
6 lrg floury potato, cooked and put through a ricer
1 x bulb roasted garlic, chopped
1/2 c. buttermilk
1/2 c. butter salt freshly cracked black pepper

Preheat oven to 400 degrees F.Lightly mix all crust ingredients together. Set aside.
Paste:Make paste by whisking together Dijon mustard and egg whites.
Lamb:Coat the exposed meat with the paste. Pat the crust mix 1/4 inch thick over the paste. Make sure it adheres. Place on an oven-proof tray and bake for 12 to 14 min.
Wild Blueberry Mustard:Whisk together 4 tbsp. cornstarch with 4 tbsp. water. Press wild blueberries through a sieve to produce half a c.. Add in sieved blueberries, whole blueberries, port wine, shallots and sugar together in a saucepan. Add in 4 Tbsp. cornstarch mix. Bring this mix to a simmer then allow it to cold. Add in the rest of the ingredients. Combine.
Roasted Garlic-Buttermilk Potatoes:Combine all ingredients and stir together.