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Pine Nut and Potato-Chip-Crusted Rack of Lamb

Servings: 4

Lamb and potato chips may sound like worlds colliding, but the salty crunch of the chips makes an excellent coating for the deeply flavored meat. Serve this dish when you want to impress. No one will need to know how easy it is to make or what the secret ingredient is.


For the lamb

  • 1/3 cup pine nuts, toasted
  • 3 oz. (about 4 cups) kettle-style potato chips
  • 1 Tbs. finely chopped garlic
  • 1 tsp. finely chopped fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. mayonnaise
  • 1 Tbs. whole-grain mustard
  • 1 31/2-lb. rack American lamb (or 2 smaller Australian racks), trimmed and frenched, with deep cuts between the bones every two chops (ask your butcher to prep it this way)

For the sauce

  • 1/2 cup ruby port
  • 1 1.5-oz. container veal and beef demi-glace (see Tip, below)
  • 2 oz. (4 Tbs.) unsalted butter
  • Kosher salt and freshly ground black pepper


Coat and roast the lamb

  • Pulse the pine nuts and potato chips in a food processor until the size of breadcrumbs. Transfer to a medium bowl, and add the garlic, rosemary, 1/4 tsp. salt, and 1/2 tsp. pepper.
  • In a small bowl, combine the mayonnaise and mustard. Coat the meaty side of the lamb with the mayonnaise mixture, then press the pine nut mixture into this coating. (At this point, you can refrigerate the lamb for a few hours. Let sit at room temperature while the oven heats.)
  • Position a rack in the center of the oven, and heat the oven to 400°F.
  • Transfer the lamb to a roasting pan or broiler pan, coated side up, and roast, shielding the crust with aluminum foil if it browns too quickly, until medium rare (125°F), 25 to 35 minutes. Transfer to a cutting board, tent loosely with foil, and let rest for 10 minutes before slicing.

Make the sauce

  • In a small saucepan over medium heat, combine the port, demi-glace, and 1 cup water. Bring to a boil, and then reduce to 2/3 cup, about 10 minutes. When reduced, lower to a simmer, whisk in the butter, and season to taste with salt and pepper.
  • Slice the lamb into chops, and serve with the sauce.


Look for demi-glace where you find broth; we like the More Than Gourmet brand.


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