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1
Preheat the oven to 375 degrees F.
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2
Blend the tortillas and herbs in a blender and transfer the mixture to a pie pan or plate.
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3
Place the flour in a pie pan or plate.
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4
Pour the beaten egg whites into a pie pan or shallow bowl.
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5
Dredge the lamb in the flour, then dip the lamb in the beaten egg whites, and then coat the lamb in the tortilla herb mixture.
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6
To a large saute pan over medium-high heat, add 3 tablespoons olive oil and heat.
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7
Sear the racks of lamb in the hot oil until golden brown on all sides, turning occasionally.
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8
Transfer the lamb to a sheet pan and place in the oven and bake for about 40 minutes, or until medium-rare.
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9
Meanwhile, in a large pot of boiling water, cook the potatoes until fork tender.
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10
Drain the potatoes and mash.
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11
Add the butter, horseradish, milk, and season with salt, and pepper, to taste.
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12
Place the asparagus on a baking sheet.
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13
Drizzle with olive oil, salt, and pepper, to taste on asparagus and toss to coat.
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14
Bake the asparagus for 10 minutes, or until tender.
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15
Then drizzle with balsamic vinegar.
