This recipe has been on ice and its high time I share! A couple of Wednesdays ago was Jeremy’s birthday and I wanted to cook him something really special. I also get my fresh CSA (community supported agriculture) boxes on Wednesday too. Now, I know potatoes aren’t Paleo but I couldn’t resist the natural, organic beauty of these baby potatoes in red, yellow and purple! The dish was a pan seared rack of lamb with home made tri color potato chips, garlic sauteed kale and balsamic/butter glazed shaved carrots. WHOA
Start with the potatoes:
Preheat the oven to 475. I used baby tri colored as mentioned above but any will do. Toss in some EVOO or walnut oil and lay the slices out on a large baking dish. The key here is to try and not have them touch too much or they’ll steam instead of crisp. Bake for about 20 minutes and check them, flip and give them another 5. Make sure they’re nice and crispy!
For the lamb:
I got a New Zealand rack from whole foods, it was 16 dollars. Rinse and pat dry and remove the silver skin if there is any.Its basically a lining on the bone side that looks shiny. It’s really easy to peel off. I did a simple salt and pepper rub.
Heat the oven up to 500 and put a stainless or cast iron skillet in to heat it. I sautéed the lamb in walnut oil because it has a high burn temp but EVOO will work too. Pull the pan out and add the rack meat down. Don’t touch it for 8 minutes, flip and do the same on the other side. Wrap it tightly in foil and let it sit for 10 minutes. Lamb needs to be served rare!!!
Make sure to add a dollop of your favorite mustard, I also had some fresh pesto laying around so I added that too. Don’t be scared my love muffins!
Simply de-stem by holding the end of the stem in one hand and pulling the leaves downward. Make sure to wash and dry thoroughly. Add 3 tbsp walnut or EVOO to the pan and add 6 cloves crushed garlic. Sautee for 10 minutes or until tender and let the mouth watering begin.
Shaved Butter Balsamic Carrots:
This was just an added touch but I liked the color combination. I simply shaved carrots with a peeler and added 1/4 tbsp of balsamic and 1 tbsp butter into a small bowl and microwaved for 2 minutes.
Live to Thrive,