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Prepare the Potatoes

  • Milk 1 cup
  • Heavy or whipping cream 1 cup
  • Garlic head, cut in half horizontally 1 whole
  • Thyme sprigs, fresh 0.25 bunch
  • Rosemary sprigs, fresh 0.25 bunch
  • Baby Potatoes, peeled and cut into 0.5 inch thick slices 2 lbs
  • Salt and freshly ground black pepper, as needed

Prepare the Tomatoes

  • Roma tomatoes, quartered 4 each
  • Extra virgin olive oil, divided 1 Tbsp
  • Salt and freshly ground black pepper, as needed
  • Garlic head, cut in half horizontally

Prepare the Lamb

Finish the Dish

  • Extra virgin olive oil, divided 1 Tbsp
  • French green beans, trimmed (haricots verts) or 1 1/2 cups string beans 1 cup
  • Fennel bulb, small, trimmed and thinly sliced 1 each
  • Olives, pitted, ripe, halved 12 each
  • Fresh basil leaves, sliced 10 each
  • Salt and freshly ground black pepper, as needed
  1. Prepare the Potatoes

    • Bring milk, cream, garlic head, thyme and rosemary to a boil in a medium saucepan. Let stand covered for 1 hour.
    • Cover potatoes with salted water in medium saucepan. Bring to a boil over high heat. Reduce heat and simmer until just tender but firm, about 5 minutes. Let cool in water, about 15 minutes. Strain cream mixture through strainer lined with cheesecloth; Season with salt and pepper. Drain potatoes, then arrange in single layer on a sheet pan. Drizzle with strained cream mixture; set aside. Heat potatoes in 350°F oven 15 minutes, then broil until golden.
  2. Prepare the Tomatoes

    • Arrange tomatoes in small shallow baking pan; drizzle with 1 tbsp. extra virgin olive oil, then season with salt, pepper. Slice reserved garlic clove; add to tomatoes. Bake until tomatoes are softened, about 20 minutes. Remove and keep warm.
  3. Prepare the Lamb

    • Pulse bread crumbs, parsley, tarragon and pinch of salt in food processor just until mixture turns green. Do not over process, set aside.
    • Heat 3 tbsp. extra virgin olive oil in large, heavy-duty skillet and brown lamb, turning occasionally. Season with salt and pepper.
    • Arrange lamb on baking sheet, fat side up. Evenly spread Maille® Dijon Originale Mustard on fat side of each lamb rack, then press into herbed bread crumbs to evenly coat. Arrange lamb in shallow baking pan and bake until bread crumbs are golden and lamb is desired doneness, about 15 minutes. Let stand 5 minutes. Then slice.
    • Meanwhile, add white wine to skillet and bring to a boil over high heat, scraping any brown bits from bottom of skillet. When wine is almost evaporated, stir in lamb stock. Bring to a boil then reduce to medium, stirring occasionally, until you reach a gravy consistency. Stir in any juices from lamb; set aside.
  4. Finish the Dish

    • While lamb is roasting, heat 1 tbsp extra virgin olive oil in skillet and cook green beans and fennel, covered, over medium heat, until tender. Stir in olives, basil, salt and pepper to taste. Keep warm.