Oven Roasted Rack of Lamb, Roasted Potatoes, Radishes and Fennel with Carrot Soufflé

• prep time: 30 mins
• cook time: approx 1 hour.

Servings: 2 for dinner

INGREDIENTS:

• 1 Free Range rack of lamb
• 1 package of Meridian Italian Rub
• Olive oil
• 1 lb. carrots
• 1/2 cup milk
• 3 large eggs
• 1 tsp. salt
• 3 tbsp. butter
• 1 cup cheese, shredded (I used a mixture of cheddar, boursin garlic & herb and parmesan)
• 2 tbsp. flour
• 1 tsp. baking powder
• 1 lb. fingerling or baby potatoes
• 1/2 lb. radishes
• 1 fennel bulb
• 2 garlic cloves, minced
• 1 tbsp. Dijon mustard
• Fresh dill
• Salt and pepper

INSTRUCTIONS:

1. Peel and chop carrots into 1-inch rounds
2. Boil carrots in a saucepan until fork tender (heavily season the water), then drain well
3. In a blender, mix: milk, eggs, butter, and salt and blend until smooth
4. Add cooked carrots and butter and blend until smooth
5. Add carrot mixture into a bowl and add cheese, flour and baking powder and stir until well combined
6. Grease a baking dish or ramekins (that's what I used) and pour the mixture into dishes
7. Bake at 350F until mixture has puffed and set in the middle (approximately 40-50 minutes)
8. Cut fingerling potatoes in quarters or baby potatoes in half
9. Trim tops and bottoms off radishes and quarter them
10. Trim top and bottom off the fennel and cut into pieces
11. Put all vegetables in a large bowl and coat generously with olive oil, salt, pepper, and minced garlic
12. Arrange on a parchment-lined baking sheet and bake until potatoes are fork-tender (30-40 minutes)
13. Mix Meridian Italian rub with olive oil until it makes a paste
14. Coat lamb rack generously in Italian rub mixture
15. Grease a baking dish and place lamb fat side up in the baking dish
16. Roast at 350F for 20-25 minutes (until a meat thermometer reads an internal temperature of 140 degrees)
17. Allow lamb rack to rest for 7-10 minutes before cutting
18. Cut rack between the bones, plate and enjoy!