Blue Corn Tortilla Encrusted Rack Of Lamb With Horseradish Mashed Potatoes And Balsamic Asparagus

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Ingredients

1 bag blue corn tortillas

1 bunch fresh rosemary, leaves stripped

1 bunch fresh oregano, leaves stripped

1 bunch fresh thyme, leaves stripped

1/2 cup flour

6 egg whites, beaten

2 racks lamb, trimmed of excess fat

3 tablespoons olive oil, plus more for drizzling on asparagus

8 Yukon gold potatoes, roughly chopped

Horseradish, to taste

2 tablespoons butter

3-ounces milk

1 bunch asparagus

Kosher salt and freshly ground black pepper

Balsamic vinegar

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