Panko Crusted Rack of Lamb w/ Curry Scented Mushrooms & Potato Puree
This recipe is the perfect match for our newly released 2005 Blend 25 (wine details) . The light texture of the Panko, savory lamb and the subtle fragrance of curry are in perfect symphony with the ripe yet complex Cabernet & Syrah Blend.
-2 cups sliced button mushrooms (white or crimini)
- 11/2 Tbsp. butter
- 11/2 Tbsp. olive oil
- 1 Tbsp. hot curry
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. chicken stock (optional)
Place butter in saute pan with the olive oil. When melted add the mushrooms and hot curry powder along with rice wine vinegar and chicken stock. Cook until mushrooms are tender, about 6 minutes.
- 11/2 lbs. Yukon Gold potatoes peeled & chopped
- Salt & Pepper
- 1/4 c. whole milk warmed
- 1/4 c. heavy cream warmed
- 1/4 c. melted butter
Cook potatoes in salted boiling water for about 20 minutes or until tender. Drain well and pass through a ricer (or hand mash). Place in a bowl, add both milk & cream, butter and whip until smooth. Salt & Pepper to taste.
- 4 Tbsp. olive oil
- 2 Tbsp. butter
- 3 large shallots minced
- 2 Tbsp. chopped Rosemary
- 3 frenched racks of lamb
- 4 Tsp. Dijon mustard
- 11/2 c. Panko
Preheat oven to 400 degrees.
Heat three tablespoons of olive oil in an oven proof pan along with the butter. Add shallots and rosemary. Saute until soft about 3 minutes. Remove shallots and rosemary to holding dish. Warm one additional teaspoon of olive oil and brown lamb in batches about 6 minutes. Rub lamb with Dijon and lightly coat with Panko crumbs. Place lamb back in the pan, add back the shallots & rosemary and roast to desired doneness about 20 minutes.
Plate by spooning the Potato Puree, top with lamb, surround the chop with mushrooms and drizzle with pan drippings.
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