Herb-Crusted Rack of Lamb with Roasted Garlic Mashed Potatoes
30min
1h
3
680
Chef's Note
For the best flavor, let the lamb come to room temperature for 30 minutes before cooking. If you prefer a more pronounced garlic flavor in the potatoes, you can roast an additional head of garlic. The herb crust can be prepared up to a day in advance and refrigerated to save time.
Tags
Ingredients
1.5 pounds rack of lamb
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
4 cloves garlic cloves
2 tablespoons Dijon mustard
1/2 cup breadcrumbs
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1.5 pounds russet potatoes
1 whole garlic head
3 tablespoons butter
1/3 cup milk
2 tablespoons sour cream
2 tablespoons chives
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Cut the top off the garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden.
- 3
While the garlic roasts, peel and cut the potatoes into 1-inch cubes. Place in a large pot, cover with cold water, add 1/2 teaspoon salt, and bring to a boil. Cook for 15-20 minutes until fork-tender.
- 4
Finely chop the rosemary, thyme, and 2 cloves of garlic. Mix with breadcrumbs, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
- 5
Pat the rack of lamb dry with paper towels. Season with remaining salt and pepper.
- 6
Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the lamb, fat side down first, for 2-3 minutes on each side until browned.
- 7
Remove the skillet from heat. Brush the lamb with Dijon mustard, then press the herb-breadcrumb mixture onto the meat, focusing on the fat side.
- 8
Transfer the skillet to the oven and roast for 18-20 minutes for medium-rare (internal temperature of 125°F) or 20-25 minutes for medium (internal temperature of 135°F).
- 9
While the lamb roasts, drain the potatoes and return them to the pot. Squeeze the roasted garlic cloves from their skins into the potatoes.
- 10
Add butter, milk, and sour cream to the potatoes. Mash until smooth and creamy, adding more milk if needed.
- 11
Let the lamb rest for 10 minutes before slicing between the bones into individual chops.
- 12
Finely chop the chives and stir into the mashed potatoes.
- 13
Serve the lamb chops with the roasted garlic mashed potatoes, garnished with additional herbs if desired.
Nutrition Information (per serving)
680
38g
42g
42g
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