Grilled rack of lamb, roasted potatoes and hearty jus

GRILLED RACK OF LAMB, ROASTED POTATOES AND HEARTY JUS

Portions : 4 - Preparation time : 20 minutes - Cooking time : 45 minutes

Ingredients

The potatoes

• 36 Grelot potatoes, halved
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 90 ml (6 tbsp) olive oil
• 1 chicken stock cube
• 125 ml (½ cup) water
• 2 sprigs thyme, leaves removed
• salt and freshly ground pepper to taste

Grilled lamb

• 60 ml (4 tbsp.) honey
• 5 ml (1 tsp.) fresh or dried tarragon
• 2 racks Quebec lamb
• 30 ml (2 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• salt and freshly ground pepper to taste

Strong juice

• 1 shallot, chopped
• 30 ml (2 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 garlic clove, chopped
• 125 ml (½ cup) full-bodied red wine
• 1 rosemary sprig, leaves removed
• 750 ml (3 cups) veal stock
• 15 ml (1 tbsp.) butter
• salt and freshly ground pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, add the potatoes and onion, garlic, oil, bouillon cube, water, thyme, salt and pepper and mix.
3. Place the potatoes on an ovenproof tray lined with a silicone mat or parchment paper, and bake for 45 minutes.
4. Meanwhile, in a bowl, combine the honey, tarragon, salt and pepper. Check the seasoning.
5. In a hot frying pan, sear the racks of lamb, coated with Mycryo butter or in the fat of your choice, for 2 minutes on the flesh sides.
6. On an ovenproof tray lined with a silicone mat or parchment paper, arrange the lamb racks and brush the meat with the prepared mixture.
7. Bake for 12 minutes, or until the meat reaches an internal temperature of 63°C (145°F).
8. Meanwhile, in a saucepan, brown the shallot in the fat of your choice, add the garlic and deglaze with the wine. Reduce slightly.
9. Then add the rosemary and veal stock and reduce until syrupy. Check the seasoning. Add the butter and set aside.
10. Once out of the oven, leave the lamb racks, wrapped in aluminum foil, to rest for 5 minutes before slicing.
11. Check the seasoning of the potatoes.
12. Serve the lamb chops with the prepared jus and roasted potatoes.