On the hunt for a showstopper of a dish to serve this holiday season? Skip the ham and turkey and go straight for this rack of lamb recipe instead. Far from your traditional lamb, this version taps into powerhouse ingredients like curry paste and pineapple for a main course that will have everyone seeking second helpings.
Courtesy of Blue Elephant Wayne
1 full rack of lamb
Massaman curry paste
13-oz. can coconut milk
3 tbsps. fish sauce
3 tbsps. sugar
¼ cup minced onion
¼ cup minced carrot
¼ cup Dijon mustard
2 cups panko breadcrumbs
1 cup fingerling potatoes, sliced in half length wise
¼ cup large pineapple chunks • 4–10 cherry tomatoes
1 sliced onion
Preheat oven to 350 degrees. Using the back of a knife, scrape the bones of the lamb to expose bright-white bone. In a saucepan, sauté onions and carrots until soft. Add 2 oz. of curry paste and heat until fragrant.
Add sugar, coconut milk and fish sauce and simmer for 15–20 minutes. Sear the rack of lamb on all sides. Coat it in Dijon mustard and place in the fridge for 30 minutes.
Remove rack from fridge and coat with the breadcrumbs. Roast pineapple, tomatoes and potatoes in the oven 30–40 mins. Place lamb in the oven until it reaches an internal temperature of 135–145 degrees.
Blue Elephant Wayne, 110 N. Wayne Ave., Wayne, (484) 580-6142, blueelephanywayne.com
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