@vessys_gourmet_kitchen: Lamb Chops with Lemon Potatoes and Spring Garlic Sauce- perfect for Easter Shun Shiranamj collection is the Pinnacle expression of Shun- they are artfully designed, made with 71-layer Dual-Core Damascus steel, forged in Seki city, Japan. Their beauty is matched by their performance- each cut is clean, controlled and intentional. PS: Shun Premiere has been my all time favorite collection and now Shiranamj goes along its side. Ingredients: 2 racks of lamb 1/4 cup butter, softened 3 rosemary sprigs 1/2 lemon, juiced + zested 1 tbs Dijon mustard 6 garlic cloves, minced 2 tsp salt 1 tsp black pepper Lemon Potatoes 2 lbs mini yellow gold potatoes 1 1/2 lemon, juiced 1/3 cup olive oil 2 cups chicken stock 2 tsp oregano 3 garlic cloves, grated 2 tsp salt Black pepper Spring Garlic Sauce 6 spring garlic 1/4 cup parsley 1/4 cup arugula 2 garlic cloves 1/2 lemon, juiced + zested 1/4 cup olive oil 1 1/2 tsp salt 1/4 tsp black pepper 2 tsp honey Method: 1. Chop garlic and rosemary and make compound butter with Dijon mustard, lemon juice, zest, salt and pepper; 2. Score racks of lamb and slather with compound butter and set them aside; 3. Preheat oven to 400 F; 4. Mix chicken stock with olive oil, lemon juice, garlic, salt, pepper and oregano; place halved potatoes face down and roast for about 50 minutes as you flip them once; 5. Preheat oven to 425 F; 6. Roast racks of lamb for about 20 minutes or until desired temperature; 7. To make the sauce- add all ingredients into a food processor and give it a blitz; 8. Let lamb rest, slice it up, serve over the potatoes with generous amounts of garlic sauce and enjoy! #ShunShiranami #lovemyshun #shuncutlery

Vesela Asenova

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Region: US

Monday 30 March 2026 00:20:00 GMT