THE Dish: James Boyce's Herb-Crusted Rack of Lamb

(CBS News) Star chef James Boyce has built an impressive culinary career over the past three decades.

The dynamic, inventive master made a name for himself in New York and Las Vegas. But he's become a Southern gentleman, taking his award-winning seasonal menu to Alabama, where he owns five trend-setting restaurants in Huntsville. They marry comfort, elegance and American cooking, and they've all been featured in magazines such as Food and Wine and Men's Health.

Boyce stopped by "CBS This Morning: Saturday" to share the recipe for his ultimate dish: Herb-Crusted Rack of Lamb with Horseradish Mashed Potatoes.

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Blog: "What's Cooking"
Special section: Food and Wine

RECIPES

Rack of Lamb in an Herb Crust

  • 2 racks of lamb (approx. 1 lb. each)
  • 1 bunch flat-leaf parsley
  • 4 tablespoons chives
  • 2 tablespoons each rosemary, sage, and thyme
  • 6 cloves garlic
  • 2 sticks softened unsalted butter
  • 1/4 cup dried breadcrumbs
  • Salt, pepper and olive oil

Prepare herb butter: Rinse parsley, pat dry, tear off leaves and chop them coarsely. Peel and crush the garlic cloves. Place the garlic, parsley, chives, rosemary, sage, thyme, butter, breadcrumbs. salt and pepper in a blender. Process smooth as paste.

Cook the meat. Pre-heat oven to 450 degrees F. Season rack of lamb with salt and pepper. Heat small amount of oil in roasting pan. Seal on the loin side for 3 minutes. Transfer to the oven and cook for 8 minutes. Spread butter on meat, cover with breadcrumbs. Slide the pan under the grill and leave until the butter forms a golden crust. Let rest for 5 minutes.

Socca

Makes about 3 thin flatbread pancakes

  • 1 cup chickpea flour
  • 1 cup plus 2 T water
  • 3/4 tsp. sea salt
  • 1/4 tsp. ground cumin
  • 1 1/2 T olive oil (plus more for brushing griddle and drizzling over finished Socca)

Whisk together the chickpea flour, water, cumin, and olive oil. Cover container and let rest for 2-3 hours at room temperature.

When ready to cook Socca, preheat broiler. When broiler is hot, brush cast iron griddle or frying pan with olive oil, heat under the broiler for 2-3 minutes, then remove from oven and pour on a thin layer of batter.

Cook Socca under the broiler until it has firmed and well-browned, especially on the edges. This takes 2-4 minutes under the broiler. Continue to make Socca pancakes, brushing the griddle with oil and heating it between each one.

Cut finished Socca into rough triangular pieces, sprinkle with sea salt and fresh ground black pepper and drizzle with olive oil. Serve hot.

Creamy Horseradish Potatoes

  • 3 pounds russet potatoes, sliced 1/2" thick
  • 3 cups whipping cream
  • 1 tablespoon minced garlic
  • 1/4 cup prepared horseradish
  • salt and freshly ground pepper to taste

Preheat oven to 350 degres. Arrange sliced potatoes in 8"x8" baking dish. (Do not slice potatoes ahead, they will turn brown). In medium mixing bowl, add remaining ingredients and taste for seasoning. More horseradish can be added to suit individual tastes.

Pour mixture over potatoes and place in preheated oven. Cook 45 to 50 minutes, checking often to ensure the potatoes do not get too brown. (If this happens, turn oven to 325 degrees and cover with aluminum foil). To check for doneness, pierce potatoes with paring knife. There should be no resistance.

For even more of James' recipes, including Creole Shrimp and Grits, go to Page 2.

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