We’ve outlined all the ingredients and directions for you to make the perfect Blue Corn Tortilla Encrusted Rack of Lamb with Horseradish Mashed Potatoes and Balsamic Asparagus. This dish qualifies as a Easy level recipe. It should take you about 1 hr 20 min to make this recipe. The Blue Corn Tortilla Encrusted Rack of Lamb with Horseradish Mashed Potatoes and Balsamic Asparagus recipe should make enough food for 4 to 6 servings.
You can add your own personal twist to this Blue Corn Tortilla Encrusted Rack of Lamb with Horseradish Mashed Potatoes and Balsamic Asparagus recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Blue Corn Tortilla Encrusted Rack of Lamb with Horseradish Mashed Potatoes and Balsamic Asparagus recipe.
Ingredients for Blue Corn Tortilla Encrusted Rack of Lamb with Horseradish Mashed Potatoes and Balsamic Asparagus
- 1 bag blue corn tortillas
- 1 bunch fresh rosemary, leaves stripped
- 1 bunch fresh oregano, leaves stripped
- 1 bunch fresh thyme, leaves stripped
- 1/2 cup flour
- 6 egg whites, beaten
- 2 racks lamb, trimmed of excess fat
- 3 tablespoons olive oil, plus more for drizzling on asparagus
- 8 Yukon gold potatoes, roughly chopped
- Horseradish, to taste
- 2 tablespoons butter
- 3-ounces milk
- 1 bunch asparagus
- Kosher salt and freshly ground black pepper
- Balsamic vinegar
Directions for Blue Corn Tortilla Encrusted Rack of Lamb with Horseradish Mashed Potatoes and Balsamic Asparagus
- Preheat the oven to 375 degrees F.
- Blend the tortillas and herbs in a blender and transfer the mixture to a pie pan or plate. Place the flour in a pie pan or plate. Pour the beaten egg whites into a pie pan or shallow bowl. Dredge the lamb in the flour, then dip the lamb in the beaten egg whites, and then coat the lamb in the tortilla herb mixture. To a large saute pan over medium-high heat, add 3 tablespoons olive oil and heat. Sear the racks of lamb in the hot oil until golden brown on all sides, turning occasionally. Transfer the lamb to a sheet pan and place in the oven and bake for about 40 minutes, or until medium-rare.
- Meanwhile, in a large pot of boiling water, cook the potatoes until fork tender. Drain the potatoes and mash. Add the butter, horseradish, milk, and season with salt, and pepper, to taste.
- Place the asparagus on a baking sheet. Drizzle with olive oil, salt, and pepper, to taste on asparagus and toss to coat. Bake the asparagus for 10 minutes, or until tender. Then drizzle with balsamic vinegar.
Cookware for your recipe
You will find below are cookware items that could be needed for this Blue Corn Tortilla Encrusted Rack of Lamb with Horseradish Mashed Potatoes and Balsamic Asparagus recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Easy Main Dish
- Main Dish
- Mashed Potato – Mashed potato, mashed potatoes (American and Canadian English) or mashed taters, colloquially known as mash (British English), is a dish made by mashing boiled potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. When the potatoes are only roughly mashed, they are sometimes called smashed potatoes. Dehydrated instant mashed potatoes and frozen mashed potatoes are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.
- Asparagus – Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable.It was once classified in the lily family, like the related Allium species, onions and garlic. However, genetic research places lilies, Allium, and asparagus in three separate families—the Liliaceae, Amaryllidaceae, and Asparagaceae, respectively— the Amaryllidaceae and Asparagaceae are grouped together in the order Asparagales. Sources differ as to the native range of Asparagus officinalis, but generally include most of Europe and western temperate Asia. It is widely cultivated as a vegetable crop.
- Lamb Recipes
- Potato – The potato is a starchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas, with the plant itself being a perennial in the nightshade family Solanaceae.Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from Canada to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated approximately 7,000–10,000 years ago there, from a species in the Solanum brevicaule complex. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated.Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply. As of 2014, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice. Following millennia of selective breeding, there are now over 5,000 different types of potatoes. Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile. The importance of the potato as a food source and culinary ingredient varies by region and is still changing. It remains an essential crop in Europe, especially Northern and Eastern Europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern Asia, with China and India leading the world in overall production as of 2018.Like the tomato, the potato is a nightshade in the genus Solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. Normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.
