This porcini crusted lamb is served with roasted fingerling potatoes. When timed right, it’s very easy to prepare this meal so that both the lamb and the potatoes come out of the oven at the same time. As with most cuts of quality meat, you’re going to want to let the rack of lamb come to room temperature before cooking. Depending on your butcher, your rack of lamb may come “frenched” (with the fat removed and rib bones exposed) or still requiring some work. If it has not been “frenched”, there are plenty of online tutorials providing step by step instructions.
After removing any excess fat/tough meat, season the rack with salt and pepper before setting aside for about an hour. If you are using whole dried porcini mushrooms, now is the time to figure out how you want to grind them down. A spice mill is the ideal option, but a food processor will also work. If all else fails, a sharp knife and a little patience should do the trick. Pretty much you want roughly 3 tbsp of porcini powder when completed.
While waiting for the lamb, wash fingerling potatoes then season with olive oil, cayenne pepper, fresh garlic, rosemary, salt, and pepper. You’re going to want to wait a little while before placing in the oven, allowing for approximately 35 minutes of bake time.
Preheat oven to 375° approximately 10 minutes before you begin cooking the rack of lamb. This will allow the potatoes to bake for roughly 35 minutes, with 25-30 minutes for the lamb once transferred from the stove. Begin roasting potatoes once oven reaches temperature.
Once lamb is at room temp, drizzle each side with olive oil then coat with porcini dust, being sure to press the mixture firmly into the meat. Heat a large heavy bottomed oven safe pan (preferably cast iron) on the stove with a tbsp of oil. Sear both sides of the rack for about 2-3 minutes per side, being sure not to burn. Once seared, transfer pan to oven and roast for 25-30 minutes or until internal temperature reaches 125-130° Fahrenheit.
While the lamb and potatoes are roasting, wash both the mint and parsley. You’re going to want about a cup each of loose leaf mint and parsley for the pesto. Add mint, parsley, scallion, garlic, walnuts, and honey to food processor and begin blending. As the processor is running, add olive oil through upper feed port. You’re looking for a fairly creamy finished consistency, so add extra olive oil as needed. Once finished taste and add salt accordingly.
Once lamb has reached an appropriate level of “doneness”, remove from oven and allow to cool. Chop between rib bones and plate with fingerling potatoes and a dollop of the mint pesto. Pair with our Lincourt Cabernet Sauvignon for the perfect Sunday night dinner!