Dinner

Panang-Crusted Rack of Lamb with Silky Taro-Coconut Purée, Blistered Long Beans & Peanut-Makrut Crumble

Name: Panang-Crusted Rack of Lamb with Silky Taro-Coconut Purée, Blistered Long Beans & Peanut-Makrut Crumble
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 2 servings
Ingredients: 1 frenched rack of lamb (8 ribs, about 1 1/2 lb), fat cap trimmed to 1/8 inch; 1/2 tsp kosher salt; 1/4 tsp ground white pepper; 3 tbsp panang curry paste, divided; 1 tsp neutral oil, plus 1 tsp for beans; 1/2 cup light coconut milk; 3/4 cup low-sodium chicken stock; 4 makrut lime leaves, divided; 1 tbsp fish sauce, divided; 1 tsp palm sugar; 12 oz taro root, peeled and cut into 1-inch cubes; 1/3 cup light coconut milk (for purée); 1/4 cup roasted unsalted peanuts; 2 tbsp panko (or crushed rice crackers for gluten-free); zest of 1 lime; 6 oz Chinese long beans, cut into 5-inch lengths; 2 garlic cloves, thinly sliced; 8 Thai basil leaves; 1 tsp lime juice

A frenched rack of lamb is lacquered with panang paste and pressed into a crunchy peanut, makrut and lime crumble, then roasted to a rosy medium-rare. It rests on velvety taro-coconut purée with smoky blistered long beans and a glossy panang jus.

1471cal per serving 49gprotein 80gcarbs 106gfat 30min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this