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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.

All "CBS This Morning: Saturday" recipes
Blog: "What's Cooking"
Special section: Food and Wine


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.


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.

Creole Shrimp and Grits

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 3 tablespoons butter, divided
  • 4 cloves garlic, finely chopped
  • 1 medium onion, finely chopped
  • 2 ribs celery with green leafy tops, finely chopped
  • 1 small green bell pepper, seeded and finely chopped
  • 4 to 5 sprigs fresh thyme, intact
  • 1 bay leaf, fresh or dried
  • Salt and black pepper
  • 1 tablespoon Worcestershire sauce, eyeball it
  • 1 to 2 tablespoons plus 2 teaspoons hot sauce (recommended: Frank's Red Hot), divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup beer, 1/3 of a bottle
  • 3 cups chicken stock, divided
  • 1 (14-ounce) can diced tomatoes
  • 1 cup chopped frozen okra, optional
  • 1 1/2 pounds peeled, deveined medium to large shrimp, tails removed
  • 1 cup whole milk
  • 1 cup quick-cooking (sometimes marked "instant") polenta

Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme and bay leaf, then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 tablespoons hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so.

Whisk in 1 cup of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm, then turn off heat. Remove thyme stems and bay leaf.

Bring remaining 2 tablespoons butter, 2 cups stock, 1 cup milk and 2 teaspoons hot sauce to a boil in a sauce pot. Stir in 1 cup quick-cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the "grits" with salt and divide among dinner plates.

Serve generous ladles of shrimp and sauce on a bed of creamy "grits."

Peanut butter and Jelly in Phyllo

  • 2 sheets frozen phyllo dough, thawed
  • melted butter
  • 4 two-inch square brownies
  • 4 tablespoons peanut butter
  • 4 tablespoons strawberry jam
  • 4 tablespoons chocolate chips

Lay one sheet of dough on work surface and brush with butter. Top with another sheet, brush with butter, then cut into four 8-by-8 inch squares. Place one brownie on each square.

Top each brownie with one tablespoon each of peanut butter and jam, then sprinkle with chocolate chips. Cinch dough around brownies and refrigerate for at least 30 minutes.

Bake at 425 degrees F for 5 minutes, or until dough starts to brown.

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