100th Blog Post Dinner

I was really excited to make this meal because rack of lamb is expensive so I've never made it before. I was worried I would burn it or mess it up but it turned out fabulous! I invited some friends over (hey joe, clare, ryan, and axel! haha) and we all had a good time hanging out and eating. I was stoked to use a torch for the creme brulee but when I went to use it, it didn't work! We ate it anyways and it was a tasty custard but without the crunchy top it's just not the same so if your making this make sure you have a torch. I made the creme brulee because it can be made a few days in advance and stored in the fridge, this way I was able to focus on my expensive lamb. You could use the marinade from this dish for a cheaper piece of lamb.

Menu:
Rack of Lamb with roasted fingerling potatoes and crescent rolls
Creme Brulee

Lamb:
marinade:
2 lamb racks, frenched about 1 1/2 pounds each. Try to make them as equal in size as possible
2 tbs chopped rosemary
2 tbs chopped garlic
1 tbs chopped parsley
1 tbs dijon mustard
1 tsp worchestire sauce
1 tsp balsamic vinegar
1 tsp lemon zest
1 tsp dry thyme
1 tsp red chili flakes
salt and pepper
5 tbs olive oil
1/4 cup red wine

For Potatoes:
1 lb. fingerling potatoes, cleaned and halved lengthwise
1 tbs finely chopped rosemary
2 tbs butter
2 tbs olive oil
1 tbs salt
1 tube pre-made crescent rolls (bake according to package directions)


Creme Brulee
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Directions

1. Preheat the oven to 325 degrees F.

2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.

4. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. It's easiest to do this step when the pan is on the oven shelf so the water doesn't get into the custard.

5. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.


For the Main Course:
1. Combine all ingredients for the marinade. Place into a plastic bag and add lamb racks. Remove as much air as possible and seal bag. Rub meat all over with marinade and place in a bowl (in case of leakage) and place in the fridge for up to 8 hours.

2. Preheat oven to 375. Pull lamb out of fridge so it comes to room temp.

3. Cut potatoes in half and place in a single layer on a cookie sheet covered with foil. Sprinkle butter, oil, salt and rosemary over potatoes and mix well with your hands. Place in oven 1 hour before you want to eat.

4. Remove lamb from marinade and place into a large roasting pan on a rack so that bones curve downward. Place a probe thermometer into the center of the meat (make sure it's not touching a bone) Once potatoes have been cooking 15 min add lamb to oven.

5. Pull lamb out of oven when temp reaches 122. With carry-over heat it will reach about 130 which is medium rare. I think this is the only way to serve lamb but medium is 140 and well-done is about 150. Make sure to pull the lamb earlier then desired temp due to carry over. Rest lamb on a cutting board for about 15 min and cover loosely with foil.

6. Let potatoes finish in oven while lamb rests and add crescent rolls to bake. Plate potatoes in a nice bowl and add a little extra butter and salt (I added some parsley to garnish)

7. Slice lamb into portions. I like 2 bones per piece but cut it up how you like. An electric knife makes this step much easier. Serve everything together and watch as everyone is filled with joy and delicious food.

8. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. (pull it out right before you start to eat lamb) Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.