Kurt von Schleicher
Cruise & Vacation Consultant

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February 2019

Roasted Colorado Rack of Lamb

Serves 6


Crust Mixture
  • 14 ounces of panko bread crumbs
  • 6 ounces of Parmesan cheese (grated)
  • 3 tablespoons of fresh thyme (chopped)
  • 3 tablespoons of fresh rosemary (chopped)
  • 2 tablespoons of fresh parsley (chopped)
  • 2 tablespoons of garlic cloves (finely chopped)
  • 2 ounces of butter
  • Kosher salt to taste
  • Cracked black pepper to taste
Rack of Lamb
  • 6 racks of lamb (3 bones each)
  • 1 ounce of vegetable oil
  • 1 ounce of Dijon mustard
  • 4 ounces of mirepoix
  • Kosher salt to taste
  • Cracked black pepper to taste
Garlic Mashed Potatoes
  • 1 garlic bulb (whole)
  • 1 tablespoon of olive oil
  • 2 pounds of russet potatoes (whole with skin on)
  • ¼ cups of butter (softened)
  • ½ cup of heavy cream
  • Kosher salt to taste
  • Ground white pepper to taste
Glazed Carrots and Broccoli
  • 18 baby carrots (peeled with tops clipped)
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of granulated sugar
  • 6 broccoli florets
  • Kosher salt to taste
  • Ground white pepper to taste
Lamb Rosemary au Jus
  • 4 teaspoons of olive oil
  • 1 tablespoon of shallots (chopped)
  • 3 tablespoons of garlic cloves (chopped)
  • 3 tablespoons of fresh rosemary (chopped)
  • 1 teaspoon of kosher salt
  • ½ teaspoon of freshly ground black pepper
  • 2 cups of lamb stock
  • 6 fresh rosemary and thyme bouquets


Combine all crust mixture ingredients in a bowl and mix well with the butter as the binding ingredient.

Season the lamb with the salt and pepper. Sear the lamb on all sides with oil in a sauté pan and remove when golden brown. When cool, brush with Dijon mustard and cover with crust mixture. Place the mirepoix on a sheet pan and arrange the lamb on top. Roast in the oven at 375°F (190°C) until desired temperature.

To make the garlic mashed potatoes, cut the top from the garlic bulb, drizzle with olive oil, wrap in foil and bake for 1 hour in 350°F (175°C) or until tender. Remove and squeeze the garlic from the bulb and set aside. In another pot, combine cream, butter, salt, pepper, and roasted garlic paste and bring to a simmer. Place the potatoes in boiling salted water and cook for 25 minutes or until tender. Remove the potatoes and drain them and while hot, peel the potatoes and squeeze through a potato ricer into the garlic cream mixture. With a rubber spatula, stir until well incorporated while adjusting seasoning if needed.

To make the lamb rosemary au jus, heat the oil in a small saucepan over medium-high heat. Add the shallot, garlic, rosemary, salt, and pepper, then cook and stir. Add the stock and heat to a boil. Reduce the heat to medium-low and simmer until reduced. Remove from the heat and strain through a fine strainer.

To make the glazed carrots and broccoli, place the carrots in a saucepan with enough water to just cover them. Add the butter and granulated sugar and cook until the water evaporates, and the butter and sugar form a glaze. Blanch the broccoli in hot salted water and remove once tender then toss lightly with butter, salt, and pepper.

To serve, garnish a plate with 2 quenelles of the mashed potatoes. Arrange the broccoli and 3 baby carrots and the rack of lamb (3 bones) on the plate. Add the lamb au jus. Decorate the plate with rosemary and thyme bouquet.

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Kurt von Schleicher
Cruise & Vacation Consultant