- Tater Tots:
- 1 package of frozen Tater Tots (or other potato nuggets)
- Olive or canola oil
- One cup of pepper jack cheese, shredded
- White truffle oil
- 1/4 cup chopped green onions (just the green part)
- Rack of Lamb:
- 1 rack of lamb
- 1/2 Tbs. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. garlic powder
- Good-quality Dijon mustard
- 1 cup of pistachios, chopped fine in a food processor
- 1 cup of panko bread crumbs
If you buy your rack of lamb from the butcher, ask him to cut away the extra fat and tendons on the lamb (the fat is what makes it gamey). If you get the meat from a wholesale store such as Costco (which can make it a bit more affordable), you’ll have to cut the fat yourself, which can add to the prep time.
The jazzed up Tater Tots, which can accompany the lamb or another dish or be served as an appetizer, are easy, with a touch of sophistication.
Danielle Butler-Leu’s pistachio-encrusted rack of lamb with truffle oil Tater Tots (or similar potato nuggets):
- Spread one package of frozen Tater Tots( or similar potato nuggets) onto a baking sheet. Drizzle with canola or olive oil.
- Bake at 400 degrees until they start getting crispy, about 25 minutes.
- Then, while the potatoes are hot, sprinkle about a cup of grated pepper jack cheese on top.
- Drizzle with white truffle oil and garnish with green onions.
Rack of Lamb:
- Season the the lamb (including bones) with salt, pepper, and garlic powder. Turn over, and season the other side as well.
- Spread a thin layer of good-quality Dijon mustard on the meat. Again, turn over and coat both sides.
- Pulse a cup of pistachios in a food processor.
- Add 1 cup of panko bread crumbs and mix together.
- Sprinkle the pistachio-bread crumb mixture over the lamb.
- Place on baking sheet and put 2 rosemary sprigs on the meat.
- Bake for 25 minutes at 350 degrees.