Blue Corn Tortilla Encrusted Rack of Lamb with Horseradish Mashed Potatoes and Balsamic Asparagus

Name: Blue Corn Tortilla Encrusted Rack of Lamb with Horseradish Mashed Potatoes and Balsamic Asparagus
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 bunch asparagus; 6 servings Balsamic vinegar; 2 Tbsps butter; 1 bag blue corn tortillas; 6 egg whites, beaten; 118 milliliters flour; 1 bunch fresh rosemary, leaves stripped; 1 bunch fresh thyme, leaves stripped; 6 servings Horseradish, to taste; 6 servings Kosher salt and freshly ground black pepper; 2 racks lamb, trimmed of excess fat; 85 grams milk; 3 Tbsps olive oil, plus more for drizzling on asparagus; 1 bunch fresh oregano, leaves stripped; 8 Yukon gold potatoes, roughly chopped

Blue Corn Tortillan Encrusted Rack of Lamb with Horseradish Mashed Potatoes and Balsamic Asparagus might be just the side dish you are searching for. One portion of this dish contains approximately 13g of protein, 12g of fat, and From preparation to the plate, this recipe takes about 1 hour and 20 minutes. A mixture of yukon gold potatoes, corn tortillas, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Blend the tortillas and herbs in a blender and transfer the mixture to a pie pan or plate.

Ingredients you will need

Tortilla

Herbs

Equipment you will use

Blender

Pie Form

Place the flour in a pie pan or plate.

Ingredients you will need

All Purpose Flour

Equipment you will use

Pie Form

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.

Ingredients you will need

Rack Of Lamb