Devon Akmon

Friday and Sunday nights are generally special times in our kitchen. Friday evenings are usually reserved for exploring new pizza recipes (props to @mcburton and @rifferaff for the inspiration!) and Sunday is more free form. Some Sunday’s we try to learn ethnic recipes passed down through the family and others we choose new recipes from our favorite food resources. This evening we worked up three recipes: Rack of Lamb with Rosemary and Thyme, Salt-Baked Baby Potatoes, and Mexican Chocolate Pots de Crème. All three recipes are on the simple end of the spectrum. And, most importantly, all three are incredibly delicious! To see additional pictures of the meal, go here.

Rack of Lamb with Rosemary and Thyme and Salt-Baked Baby Potatoes

Rack of Lamb with Rosemary and Thyme
Source: “Understanding Lamb.” Saveur October 2009: 48-69.

Ingredients:

• 1 3/4-lb. frenched rack of lamb
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. roughly chopped fresh rosemary
• 1 tbsp. chopped fresh thyme, plus 4 sprigs
• 10 cloves garlic, smashed

Directions:

1. Heat oven to 450˚. Season lamb with salt and pepper. Heat oil in a 12″ cast-iron skillet over medium-high heat. Add lamb fat side down and cook, using tongs to flip and sear the bottom and sides of the rack, until browned, about 10 minutes. Turn lamb fat side up in the skillet and scatter herbs over the top.
2. Add garlic to skillet and transfer to oven. Roast until an instant-read thermometer inserted into center of the meat reads 130˚ for medium rare, about 10 minutes. Let cool for 5 minutes before slicing into chops and serving.

Rack of Lamb with Rosemary and Thyme

Salt-Baked Baby Potatoes
Source: “Spud Sunday: In Defence Of Salt.” The Daily Spud 11 October 2009. 13 December 2009.

Ingredients:

• Around 400g to 500g coarse salt
• Approx. 500g baby potatoes

Directions:

1. Preheat your oven to 400C
2. Scrub the baby potatoes. If you like, you can cut some of them in half, so that you have roughly even-sized pieces. Dry the potatoes well.
3. Scatter your ovenproof dish with a thin layer of salt. Lay the potatoes on the salt layer, cut side down for any that have been cut in half, and allowing a bit of room between each spud. Switch to a larger dish if your potatoes are squashed up against each other.
4. Cover the potatoes with enough salt to cover them completely and bake for around 45 minutes to an hour or until the flesh is soft throughout. To test, just poke a small knife through the salt crust and into one of the spuds, it should slip through easily.
5. Dig the little potatoes out from their salt bed, dust off any excess salt and enjoy.

Salt-Baked Baby Potatoes

Mexican Chocolate Pots de Crème
Source: Prida, Stephanie. “Judges’ Choice: Dessert.” Food & Wine January 2010: 52.

Ingredients:

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 6 large egg yolks
• 6 ounces Mexican chocolate, preferably Ibarra, finely chopped
• 6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
• Unsweetened whipped cream, for serving

Directions:

1. In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
2. In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.

Mexican Chocolate Pots de Crème

- Devon Akmon