INDICA INSTITUTE

Get the full recipe and keep the recipe for later: https://www.keeptherecipe.com/recipes/rack-of-lamb-pommes-paillasson?utm_source=youtube&utm_medium=description&utm_campaign=recipe-page&utm_content=rack-of-lamb-pommes-paillasson Hosting this year? My holiday cookbooks: https://jeremypotvin.com/products/holiday-cookbook-bundle?utm_source=youtube&utm_medium=description&utm_campaign=product&utm_content=rack-of-lamb-pommes-paillasson Frenched racks of lamb cooked hard and fast beside the fire in the Gozney Dome XL, with shoestring pommes paillasson tossed in garlic and rosemary tallow, and charred broccolini. Also the dish that cracked my stone. INGREDIENTS 2 racks of lamb, Frenched Olive oil, kosher salt and cracked black pepper 3 to 4 large russet potatoes 4 Tbsp beef tallow, 3 cloves garlic, 3 sprigs rosemary 3 Tbsp butter 1 bunch broccolini Flaky salt, to finish METHOD 1. Fire the oven to roughly 400°C (750°F). 2. Season the lamb with olive oil, salt and pepper. 3. Cut the potatoes into shoestrings, then soak and rinse until the water runs clear. Hold the broccolini in salted water. 4. Heat the tallow with garlic and rosemary, strain it over the potatoes and mix well. 5. Sear the lamb fat side down near the fire, turning often, until it reaches 52 to 54°C (125 to 130°F). Rest. 6. Press the potatoes into a hot pan, crisp both sides and finish with butter. 7. Sear the broccolini hard in a little tallow. 8. Cut the lamb into double-bone chops, wedge the potatoes and finish with flaky salt. Every recipe I make, adapted to the way you actually eat. Start free at https://keeptherecipe.com More recipes on my Substack: https://jeremypotvin.substack.com/ Shop my spices and cookbooks: https://jeremypotvin.com Follow along: Instagram: https://www.instagram.com/jeremypotvin YouTube: https://www.youtube.com/@JeremyPotvinCooks #rackoflamb #pommespaillasson #gozneydome #woodfiredcooking #livefirecooking #outdoorcooking