March celebrates the coming of spring and of course, St. Patrick’s Day. This year, add a little sass to your St. Patrick’s Day feast. Traditionally, everyone expects a standard holiday dinner of corned beef and cabbage or lamb stew. Well, this is 2015 and I am here to add a little spice to your celebration. Start the day with corned beef hash topped with Cabernet poached eggs on chipotle buttered Irish soda bread grilled in bacon fat and finish your day with a bold pint of Guinness and roasted goat cheese crusted rack of lamb.
Ingredients
1 ½ cups fresh bread crumbs
4 tablespoons flat leaf parsley- chopped
2 Tablespoons fresh rosemary- chopped plus extra sprigs for garnish
1 teaspoon kosher salt
Fresh ground pepper to taste
Garlic salt
¼ cup olive oil (hold 1- 2 Tablespoons for searing
3 Tablespoons Dijon mustard- country style
1 teaspoon white balsamic vinegar
6-8 tablespoons creamy goat cheese
4 Tablespoons Guinness
2 Tablespoons Irish butter
¼ cup beef stock
Fingerling potatoes-roasted
Directions
- Mix together breadcrumbs, rosemary, parsley, salt and pepper. Slowly add olive oil, balsamic vinegar and more breadcrumbs if needed. Toss in broken pieces of goat cheese
- Preheat oven to 400 degrees
- Season lamb with garlic salt and fresh ground pepper and let rest for 20 minutes at room temperature’ Heat olive oil in large heavy pan and sear lamb on both sides until lightly brow- about 3 minutes per side. Remove pan from heat and add Guinness (and beef stock if the pan is too dry) and Irish butter. Reduce liquid by 1/3.
- Place seared rack of lamb on a rack in a roasting pan. Rub both sides with mustard and then bread crumb mixture. Reduce oven to 325 degrees after 10 minutes and roast until internal temperature is 130 degrees. (About 20 minutes) Remove from oven and let rest for 15 minutes. Cut into chops and arrange two chops over a bed of roasted fingerling potatoes- Drizzle Guinness and stock reduction over top and serve with roasted fingerling potatoes and braised carrots. Garnish with rosemary sprig
