BLUE CORN TORTILLA ENCRUSTED RACK OF LAMB WITH HORSERADISH MASHED POTATOES AND BALSAMIC ASPARAGUS

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

Provided by Herb Mesa

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 bag blue corn tortillas
1 bunch fresh rosemary, leaves stripped
1 bunch fresh oregano, leaves stripped
1 bunch fresh thyme, leaves stripped
1/2 cup flour
6 egg whites, beaten
2 racks lamb, trimmed of excess fat
3 tablespoons olive oil, plus more for drizzling on asparagus
8 Yukon gold potatoes, roughly chopped
Horseradish, to taste
2 tablespoons butter
3-ounces milk
1 bunch asparagus
Kosher salt and freshly ground black pepper
Balsamic vinegar

Steps:

Preheat the oven to 375 degrees F.
Blend the tortillas and herbs in a blender and transfer the mixture to a pie pan or plate. Place the flour in a pie pan or plate. 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. Transfer the lamb to a sheet pan and place in the oven and bake for about 40 minutes, or until medium-rare.
Meanwhile, in a large pot of boiling water, cook the potatoes until fork tender. Drain the potatoes and mash. Add the butter, horseradish, milk, and season with salt, and pepper, to taste.
Place the asparagus on a baking sheet. Drizzle with olive oil, salt, and pepper, to taste on asparagus and toss to coat. Bake the asparagus for 10 minutes, or until tender. Then drizzle with balsamic vinegar.