Roasted Soy-Dijon Lamb Racks with Smashed Blue Cheese-Spinach Potatoes
There's nothing like rack of lamb for simple yet luxurious eating. This version bows to traditional rack recipes in its use of thyme and mustard (here, they're in the marinade), but uses a hot skillet for an initial, flavor-building sear. The accompaniments are also special. We served the chops with blue-cheese whipped potatoes at the restaurant and couldn't make enough of that side. (If you're not a blue-cheese fan, you can use Cheddar instead.)
In this version, the cheese-flavored potatoes are smashed with a potato masher for a great rough texture. Wilted spinach, flavored with the lamb's juices, completes the dish.
2 large lamb racks, fat cap removed (have the butcher do this for you)
2 cups Soy-Dijon Marinade
4 large baking potatoes, washed
1 cup heavy cream
1 cup crumbled blue cheese, such as Roquefort, Gorgonzola, Saga Blue, or Cabot Blue
Kosher salt and freshly ground black pepper to taste
1/2 pound baby spinach
- Place the lamb racks in a baking dish and rub them with the marinade. Marinate the racks, covered with foil and refrigerated for 8 hours or overnight. Turn the racks during marination to ensure even flavoring.
- Preheat the oven to 400°F. Wrap each potato in foil and prick several times with a fork through the foil. Bake the potatoes until soft, about 45 minutes. Remove the potatoes, turn the oven up to 525°F., and place a large, heavy skillet or ovenproof sauté pan in the oven to heat.
- Meanwhile, in a large saucepan heat the cream over high heat until it comes to a simmer. Reduce the heat to medium and simmer until the cream is reduced by half, about 10 minutes. Add the cheese and stir to blend.
- Place the hot potatoes in a large bowl and use a potato masher or 2 large forks to smash them, skin and all. Fold the hot cream mixture into the potatoes and season with salt and pepper. Return the potatoes to the saucepan, and cover to keep hot.
- Place the lamb racks in the heated pan fat side down (they will sizzle). Roast the racks, allowing the pan heat to color them, for about 5 minutes. Turn the racks right side up and continue to roast them until cooked, 5 to 8 minutes for medium-rare.
- Place the spinach on a large plate. Top with the racks and allow the spinach to soften from the racks' heat, about 10 minutes. (The juice from the racks will collect on the spinach.) Transfer the spinach and its juice to the saucepan with the potatoes and mix.
- Mound the potato mixture in the center of 4 serving plates. Slice each rack into 8 double chops and place 2 on top of each potato portion. Serve.