Pepper Crusted Rack of Lamb with Puree of Japanese

Name: Pepper Crusted Rack of Lamb with Puree of Japanese Sweet Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each rack of baby lamb, frenched and cleaned; 1/4 pound yellow wax beans, blanched; 1/4 pound green beans, blanched; 1/4 cup hazelnut oil; Salt and pepper to taste; 1 pound sweet potato puree (recipe follows); 2 tablespoons mustard seeds; 1 red pepper, bruniose; 1 cup peppercorn crust (recipe follows); 1 cup natural lamb jus (recipe follows); 1 cup goats yogurt sauce (recipe follows); 4 sweet potato chips, for garnish; 1/4 cup white peppercorns; 1/4 cup black peppercorns; 1/4 cup green peppercorns; 1/4 cup pink schezuan peppercorns; 1 cup bread crumb; Fresh grind all peppercorns and mix with bread crumb.; 1/2 cup shallots; 1 bay leaf; 1 teaspoon white peppercorns; 1 tablespoon olive oil; 1 cup red wine; 1 quart good quality lamb stock; Salt and pepper

Servings: persons

4 each rack of baby lamb, frenched and cleaned
1/4 pound yellow wax beans, blanched
1/4 pound green beans, blanched
1/4 cup hazelnut oil
Salt and pepper to taste
1 pound sweet potato puree (recipe follows)
2 tablespoons mustard seeds
1 red pepper, bruniose
1 cup peppercorn crust (recipe follows)
1 cup natural lamb jus (recipe follows)
1 cup goats yogurt sauce (recipe follows)
4 sweet potato chips, for garnish
1/4 cup white peppercorns
1/4 cup black peppercorns
1/4 cup green peppercorns
1/4 cup pink schezuan peppercorns
1 cup bread crumb
Fresh grind all peppercorns and mix with bread crumb.
1/2 cup shallots
1 bay leaf
1 teaspoon white peppercorns
1 tablespoon olive oil
1 cup red wine
1 quart good quality lamb stock
Salt and pepper

1
Crust the rack of lamb and cook to desired temperature.
2
Cut rack into 4 chops.
3
Toss beans with oil, salt and pepper and place on center of plate in a triangle.
4
Place puree in center of triangle.
5
Place 4 chops around the puree in a circle.
6
Sprinkle plate with red pepper bruniose and mustard seeds.
7
Finish plate with both lamb and yogurt sauce.
8
Garnish with sweet potato chips sticking up from the puree.
9
SWEET POTATO PUREE: 6 Japanese sweet potatoes, boiled whole until tender 1 cup heavy cream 1/2 stick butter
10
After boiled, peel sweet potatoes and put through potato ricer.
11
Place in bowl and using a hand mixer, whip in heavy cream and butter.
12
Season with salt and pepper and hold warm.
13
Saute shallot, bay leaf and peppercorns in oil.
14
Add red wine and reduce until almost dry.
15
Add lamb stock and reduce until thick sauce consistency forms.
16
Adjust seasoning with salt and pepper.
17
Keep warm and set aside.
18
GOATS YOGURT SAUCE: 2 cups lamb jus (recipe above) 2 ounces heavy cream 2 ounces goats yogurt
19
Bring jus to a simmer and swirl in cream and yogurt.

943

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 4 each rack of baby lamb, frenched and cleaned, 1/4 pound yellow wax beans, blanched, 1/4 pound green beans, blanched, 1/4 cup hazelnut oil, and more.

Yes, Pepper Crusted Rack of Lamb with Puree of Japanese Sweet Potato falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepper Crusted Rack of Lamb with Puree of Japanese Sweet Potato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions