Furikake & herb crusted rack of lamb with miso brown butter mashed potatoes

I love lamb, but I always feel a little bit stumped on how to make it original. I don’t want to mess with the flavor too much so I always just end up serving it with roasted potatoes and lemon, but this time I wanted to experiment with incorporating some Japanese flavors, so I added miso and furikake. Two very delicious ingredients you should definitely have on hand if you don’t already.

Furikake and Herb-Crusted Rack of Lamb with Miso Brown Butter Mashed Potatoes

Ingredients

For the Lamb:

  • 1 rack of lamb
  • 3 tbsp furikake
  • 1/2 cup parsley, finely chopped
  • 1/2 cup cilantro, finely chopped
  • Salt and pepper, to season
  • Mustard
  • Flaky salt and sesame seeds (optional)

For the Miso Brown Butter Mashed Potatoes:

  • 1 large potato, peeled and cut into 1-inch rounds
  • 1 tbsp miso paste
  • 3 tbsp butter
  • 1.5 cups milk of your choice
  • 0.5 cup water
  • 2 garlic cloves, minced
  • 1/2 cup Parmesan, grated
  • Salt and pepper, to taste

Instructions

For the Mashed Potatoes:

  1. Cut the potato into 1-inch rounds and boil until fork-tender. Drain, cover, and let steam for 10 minutes.
  2. In a saucepan over low heat, melt the butter and add the minced garlic. Swirl the butter until browned, being careful not to burn it.
  3. Turn off the heat and whisk in the miso paste until fully combined.
  4. Add 1.5 cups of milk to the miso butter mixture and let it steep until well combined.
  5. Mash the steamed potatoes, gradually mixing in the miso butter sauce. Start with half the sauce, then add more until you reach the desired consistency.
  6. Stir in the grated Parmesan and season with salt and pepper. Adjust the consistency with water, if needed.

For the Lamb:

  1. Generously season the lamb with salt and pepper.
  2. Heat a stainless steel or cast iron pan over medium-high heat. Sear the lamb evenly on all sides. Alternatively, sear in the pan and finish in the oven if using a larger rack.
  3. Cook until the internal temperature reaches 129°F (for medium-rare), then remove and let rest until it reaches 135°F.

For the Herb Crust:

  1. Finely chop the parsley and cilantro and spread them out on a clean cutting board.
  2. Sprinkle the furikake, flaky salt, and sesame seeds over the herbs.
  3. Brush the rested lamb with mustard and press it into the herb mixture, coating all sides evenly.

To Serve:

  1. Slice the lamb into chops and plate with a generous serving of mashed potatoes.
  2. Optional: Garnish with additional furikake or herbs for extra flavor and presentation.
  3. Enjoy!

I hope you love this dish! If you try it out, leave a comment and let me know how it turned out—or how you made it your own!

Previous

Dolmades in avgolemono sauce