Mint Crusted Rack of Lamb, Blueberry Beurre Rouge, Sweet Potato & Celery Root Mash, Roasted Brussels Sprouts

Shout out to Chef Gordon Ramsay, John Mitzewich, and Ina Garten for inspiring this dish… Their preparation of the herb crusting, beurre rouge finishing, and Brussels roasting respectively are incredible techniques that, although birthed in simplicity, allow the ingredients to boldly shine in a way that results in complex flavors. 

The rack of lamb… You need to know how to prepare this baby. It’s high fat content and delicate texture produce a melt in your mouth experience. The Mint and blueberry beurre rouge pair perfectly as they cut through the meaty richness. Contrast the tart and sweetness with salty, slightly bitter brussels and creamy aromatic sweet potato & celery root mash… well… you get the idea. You’ve elevated each ingredient to support each other while shining bright on their own. Here’s what you’ll need!

INGREDIENTS:
MINT CRUST:
1 cup breadcrumbs
½ cup parsley leaves
1 cup mint leaves
2 cloves garlic
½ tsp salt
¼ tsp pepper
½ tsp cumin
¼ cup Parmigiano-Reggiano
2 TBSP olive oil

LAMB:
2 racks of lamb, trimmed
salt & pepper to taste
1 TBSP olive oil
2 tsp Dijon mustard

SWEET POTATO & CELERY ROOT MASH
3 medium sweet potatoes
1 TBSP olive oil
salt & pepper to taste
1 large celery root trimmed and cubed
½ stick butter
½ cup milk
2 cloves garlic minced

BRUSSELS SPROUTS
2 lbs Brussels sprouts
2-3 TBSP olive oil
1 tsp salt
¾ tsp pepper
juice from half lemon

BLUEBERRY BEURRE ROUGE:
2 shallots sliced
1 tsp olive oil
1 cup blueberries
1 cup red wine
1 tsp balsamic vinegar
salt & pepper to taste
1.5 TBPS butter

FOR THE MINT CRUST:
Add the breadcrumbs, parsley, mint, garlic, salt, pepper, cumin, Parmigiano-Reggiano, and olive oil to a blender or food processor. Pulse until all ingredient are fully incorporated into a coarse powder. Reserve.

FOR THE LAMB:
Preheat oven to 400F. Trim any remaining silver skin being careful not to lose any meat. Pat the racks dry with paper towel. Generously season with salt & pepper. Sear in a large sauté pan over high heat until browned on all sides. Remove and evenly apply the Dijon mustard over all of the exposed meat. Apply the herb crust to all sides of the rack. Place in the center of the oven for 20 minutes or until the thickest part of the rack reads 130F.

SWEET POTATO & CELERY ROOT MASH:
Preheat oven to 400F. Rinse and dry the sweet potatoes. Using a fork, poke holes on all sides. Coat in the olive oil and season with salt & pepper. Place in the oven for 45-60 minutes or until soft. Trim and clean the outside layer of the celery root. Cut into 6 equal pieces. Boil in a large saucepan until fork tender, about 20 minutes. Drain very well and return to the saucepan. Once the sweet potatoes are cooked, halve them and scoop the insides into a bowl omitting the skins from the mash. Add to the cooked celery root. Add in the salt & pepper, butter, milk, and garlic. Mash until you’ve reach the consistency of your liking (lumpy vs smooth).

FOR THE BRUSSELS SPROUTS:
Preheat over to 400F. Rinse, trim, and halve the Brussels. Toss with the olive oil, salt, and pepper. Cook in the oven for 30-35 minutes or until crispy on the outside and tender on the inside. Alternatively, you can finish under a broiler for extra crispness. Finish by coating with the lemon juice. Serve immediately.

FOR THE BLUEBERRY BEURRE ROUGE:
Add the oil to a medium sauté pan over medium heat. Sweat the shallots until just soft. Add in the blueberries and cooked until soft and plump. Deglaze with the red wine and reduce by half until thickened and the wine coats the back of a spoon. Add in the balsamic vinegar and season with salt and pepper. Turn off the heat and add in the butter. Shake/stir the sauce until the butter has melted completely and has emulsified. 

To plate, cut the rack into 2 bone portions. Serve the lamb over the sweet potato & celery root mash. Drizzle with the blueberry beurre rouge and pile on a side of the Brussels sprouts. I hope you enjoy this one!