Herb-Crusted Lamb Rack
American Lamb, Whipped Potatoes, Basil, Goat Cheese, Cherry Tomatoes, Ratatouille Sauce
Chef Brian Doherty of Landmark Event Co. | Seattle, WA
Adapted by StarChefs | December 2025 | Photo: Jeriel Calamayan
INGREDIENTS
Whipped Potatoes:
Kosher salt
2 pounds Yukon Gold potatoes, peeled and cubed
½ cup fresh basil leaves
¼ cup whole milk
½ cup heavy cream
2 tablespoons unsalted butter
4 ounces goat cheese
Ground white pepper
Ratatouille Sauce:
2 tablespoon Corto TRULY 100% extra virgin olive oil
½ small red onion, minced
2 cloves garlic, minced
1 eggplant, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
2 tomatoes, peeled, seeded, and diced
1 zucchini, finely diced
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
Thyme leaves
Basil leaves
Kosher salt
Ground black pepper
Cherry Tomatoes:
2 cups cherry tomatoes, halved
1 tablespoon sea salt
1 tablespoon granulated sugar
1 tablespoon Corto TRULY 100% extra virgin olive oil
Thyme sprigs
Herb-Crusted Lamb:
2 racks American lamb, frenched
Kosher salt
Ground black pepper
2 tablespoons Corto TRULY 100% extra virgin olive oil
1 cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons finely chopped fresh parsley
2 tablespoons minced garlic
1 tablespoon fresh finely chopped thyme leaves
1 tablespoon fresh finely chopped rosemary
2 tablespoons Dijon mustard
To Assemble and Serve:
Corto TRULY 100% extra virgin olive oil
METHOD
For the Whipped Potatoes:
In a saucepan over medium-high heat, bring salted water to a boil. Add potatoes and boil until fork-tender. Strain and set aside. In a Vitamix Commercial blender, purée basil and milk until smooth. Set aside. In a mixing bowl, add potatoes and using a potato masher, mash potatoes until smooth and uniform. Fold in reserved basil-infused milk, cream, butter, and goat cheese. Season with salt and white pepper. Transfer mixture to an airtight container and refrigerate.
For the Ratatouille Sauce:
In a sauté pan over medium flame, heat oil. Add onions and garlic and cook until alliums are soft and translucent. Add eggplant and peppers and sauté until vegetables are softened. Stir in tomatoes, zucchini, and tomato paste. Cook until mixture slightly thickens. Add vinegar and fresh herbs. Season with salt and pepper. Transfer to an airtight container and refrigerate.
For the Cherry Tomatoes:
Heat oven to 250°F. Place tomatoes, cut side up, on a parchment-lined sheet tray. Season with salt, sugar, olive oil, and desired amount thyme. Roast 2 hours, or until tomatoes are slightly shriveled but still juicy. Let cool.
For the Herb-Crusted Lamb:
Heat oven to 400°F. On a clean work surface, season lamb with salt and pepper. Set aside. In a cast iron pan over high flame, heat oil. Add lamb and sear on all sides until evenly browned. Remove from heat and let cool. In a mixing bowl, combine breadcrumbs, butter, parsley, garlic, thyme, and rosemary. Season with salt, and pepper. Set aside. On a clean work surface, brush lamb with mustard, then top with herb mixture, pressing to adhere to meat. Transfer to a wire rack set over a roasting pan. Roast 20 minutes, or until internal temperature of lamb reaches 130°F. Let rest 10 minutes.
To Assemble and Serve:
In a pot over low heat, warm Whipped Potatoes. In a sauté pan over low heat, warm Ratatouille Sauce. On a serving plate, spoon Whipped Potatoes slightly off center of the plate. Slice Herb-Crusted Lamb into double chops. Arrange over potatoes. Spoon Ratatouille Sauce around plate. Garnish with Cherry Tomatoes and a drizzle olive oil.
