From: Executive chef Paula DaSilva, 1500° at Eden Roc, Miami. Yield: 6 servings.
3 American lamb racks
1 bunch rosemary, chopped
2 to 3 Tbsp. olive oil
to taste, salt and black pepper
Potato and Asparagus:
3 lb. fingerling potatoes
1 bay leaf
1 bunch asparagus
2 Tbsp. olive oil
2 Tbsp. butter
2 lemons, juiced
to taste, salt and pepper
Crème Fraiche:
½ cup crème fraiche or sour cream
1 shallot, minced
1 lemon, juiced
1 tsp. horseradish
to taste, salt and pepper
Mint Sauce:
1 cup fresh cilantro
2 cups fresh mint
2 cloves garlic
3 to 4 Tbsp. lemon, juiced
2 jalapeno peppers, seeded and chopped
1 small onion
1 Tbsp. roasted cumin
2 to 3 oz. white vinegar
2 oz. sugar
¼ cup grapeseed oil
to taste, salt and pepper
Season lamb racks with oil and some of the rosemary. In a hot pan, place the rack fat side down; roast at 400°F for 4 minutes. Turn lamb; roast 3 additional minutes. Remove from the oven and let rest, preferably on a rack, until ready to cut.
For potato and asparagus: Place potatoes and bay leaf in a pot of salted water; bring to a boil and cook for 4 minutes. Turn off heat; let potatoes cool in the liquid. Peel asparagus. Place asparagus and potatoes in a baking dish; season with oil, butter, lemon juice, salt and pepper. Roast at 400°F for 8 minutes. Remove from oven; keep warm until serving.
For crème fraiche: In a nonreactive bowl, whisk together crème fraiche or sour cream, shallot, lemon juice, horseradish, salt and pepper until well incorporated. Refrigerate until needed.
For mint sauce: In a blender, combine cilantro, mint, garlic, lemon juice, peppers, onion, cumin, vinegar and sugar; blend well for 2 minutes on high speed. Reduce speed; slowly drizzle in oil. Season to taste with salt and pepper.
To serve: Cut each lamb rack in half, and then cut in half again, creating double bone chops. Serve 2 double bone chops on each plate. Place asparagus and potatoes next to lamb, and garnish with crème fraiche. Spoon pan juices over lamb; drizzle mint sauce in front of lamb.
Photo: American Lamb Board