2 cups mustard your favorite recommended: Pecorino Mustard
0.3 cup olive oil
0.5 cup olive oil
1 tablespoon olive oil
1 serving bell pepper
1 teaspoon pepper
0.3 cup artichoke pesto find at specialty shop
1 bell pepper red
1 serving salt
1 teaspoon salt
2 scallions sliced chopped for garnish
1 tablespoon water
Equipment
bowl
frying pan
baking sheet
oven
blender
plastic wrap
Directions
Preheat the oven to 400 degrees F.
Rub the rack of lamb with mustard and coat with bread crumbs. In a medium saute pan, heat 1/2 cup of olive oil on medium high heat. Sear the lamb on both sides until golden brown.
Place in the oven for about 8 to10 minutes. When the lamb is cooked to desired doneness, let rest for 10 minutes. Slice the lamb into 1-bone chops.
Lay them against the potato salad with the bones up. Spoon the coulis around the plate and add the sliced scallions for garnish.
Preheat oven to 400 degrees F.
Toss the potatoes in the olive oil, season with the salt, freshly ground black pepper and the thyme.
Place on a baking sheet and bake for 20 to 25 minutes. Pull the potatoes from the oven when they are golden brown, and let cool. In a small bowl, toss the potatoes with the pesto and chopped scallions. Season with salt and freshly ground black pepper to taste. Spoon onto a warm serving plate.
Preheat the oven to 400 degrees F.
Rub the pepper with 1 tablespoon of the olive oil.
Place on a baking sheet or in an ovenproof skillet and place in the oven. Roast until the skin is evenly charred, about 20 to 30 minutes, turning every 10 minutes.
Remove from the oven and place in a bowl. Cover the bowl with plastic wrap and let the pepper sit until cool enough to handle, 15 minutes. When pepper is cooled, peel and remove the stem and seeds.
Place the pepper flesh in a blender.
Add the remaining olive oil and water and puree until smooth. Season, to taste, with salt and pepper.
Add more water or olive oil if the coulis is not the right consistency.
