Roast Rack of Lamb

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  • Base dish: Roast Rack of Lamb plus vegetable and a Duchesse Potato preparation
  • Plate 1: This is a simple arrangement of lamb, lamb jus, duchesse potato, and Brussels Sprouts with Walnuts on a traditional round plate.
  • Plate 2: Here the lamb and jus are served with Zucchini Sauté Provençale and a few dots of Pesto. The duchesse mixture is used to make Potato Croquettes.
  • Plate 3: The idea for this presentation starts with the components of plate 2, but the rack of lamb is rubbed with pesto before roasting. The duchesse mixture is spread in a pan, topped with a mixture of bread crumbs and Parmesan cheese, and browned under a salamander. A rectangle of this mixture takes the place of the croquettes. In addition to the zucchini sauté, the presentation also features Orange and Tarragon Fennel Sous Vide on a large, square plate.
  • Plate 4: The lamb and jus are arranged on a rectangular plate with a creamy purée of cauliflower. The lamb rests against small mounds of Orange Scented Spinach and Roasted Cauliflower with Almonds and Raisins. The duchesse mixture is made into small, round croquettes.