So, last night, I decided to make mustard crusted rack of lamb, hasselback potatoes and roasted asparagus. This is significant for a reason - the dinner at our wedding reception was mustard crusted rack of lamb. Off the top of my head, I cannot remember what the sides for it were, but I do remember the lamb. And last nights was pretty damned close, if slightly over cooked.
Hasselback potatoes
- garlic - 1 clove per person
- butter - 1 tablespoon for 2 people
- salt and pepper to taste
- 1 large potato per person
- Make a garlic butter from softened butter and minced garlic. Season well
- Peel each potato. Cut in half lengthways.
- Place flattened side of the potato on the chopping board. Along the length of the potato, cut into the potato to around 3mm from the base, around 3mm apart.
- Rub the garlic butter into the top of the potatoes, attempting to get the butter into cuts.
- Bake for ~45 minutes in a moderate (180C or 350F) oven.
Mustard crusted rack of lamb
- 1 lamb rack - 4 bones for on each - per person
- 1 tablespoon of English mustard per rack
- bread crumbs
- Olive oil for cooking
- Salt and pepper to season
- For each person, prepare a 4 rib rack of lamb. These should be Frenched. Season well, and brown fat side first in a large oven proof frying pan (I used my trustworthy cast iron frying pan).
- Remove the racks from the frying pan, rub English mustard over the now browned fat. Pat breadcumbs onto the mustard.
- Return to pan, and place on the top shelf of the oven.
- Cook until the potatoes are also done
Baked asparagus
- 4 fresh asparagus spears per person
- oil
- salt to taste
- Place asparagus into an oven proof dish or frying pan (again, I used my trustworthy cast iron frying pan - this time, the medium sized one)
- Coat well with olive oil (I used a lemon infused one) and season
- Place on bottom shelf of oven for the last ten minutes of cooking time
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