Herb-Crusted Rack of Lamb with Roasted Garlic Mashed Potatoes and Balsamic Glazed Vegetables
30min
1h
8
520
Chef's Note
For the most flavorful crust, toast the breadcrumbs in a dry pan for 2-3 minutes before mixing with herbs. This adds a wonderful nutty flavor and ensures the crust stays crisp. Also, letting the lamb rest after cooking is crucial - it allows the juices to redistribute throughout the meat for maximum tenderness.
Tags
Ingredients
2 racks (8 ribs each) rack of lamb
3 tablespoons dijon mustard
2 tablespoons, finely chopped fresh rosemary
2 tablespoons, finely chopped fresh thyme
4 cloves, minced garlic
1 cup breadcrumbs
6 tablespoons, divided olive oil
2 teaspoons, divided salt
1 teaspoon, divided black pepper
1 whole garlic head
3 pounds, peeled and cubed russet potatoes
4 tablespoons butter
1/2 cup, warm milk
1 pound, peeled and cut into 2-inch pieces carrots
2 medium, cut into 1-inch chunks zucchini
2 medium, cut into 1-inch pieces red bell pepper
1 large, cut into wedges red onion
3 tablespoons balsamic vinegar
1 tablespoon honey
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Cut the top off the garlic head to expose the cloves. Place on a small piece of foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast in the oven for 35-40 minutes until soft and golden.
- 3
Meanwhile, place the potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
- 4
In a bowl, mix together the breadcrumbs, chopped rosemary, thyme, minced garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper to create the herb crust.
- 5
Season the lamb racks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the lamb racks for 2 minutes on each side until browned.
- 6
Remove the lamb from the skillet and let cool slightly. Brush each rack with Dijon mustard, then press the herb mixture firmly onto the meat side of each rack.
- 7
Place the lamb on a baking sheet, bone side down, and roast in the oven for 20-25 minutes for medium-rare (internal temperature of 125°F/52°C) or longer to desired doneness.
- 8
While the lamb is cooking, toss the carrots, zucchini, bell peppers, and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet and roast in the oven for 20-25 minutes, stirring halfway through.
- 9
In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes until reduced and slightly thickened.
- 10
Drain the cooked potatoes and return them to the pot. Squeeze the roasted garlic cloves out of their skins into the potatoes.
- 11
Add butter, warm milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the potatoes. Mash until smooth and creamy, adjusting consistency with more milk if needed.
- 12
When the vegetables are done, transfer to a bowl and drizzle with the balsamic glaze, tossing gently to coat.
- 13
Remove the lamb from the oven and let rest for 5-10 minutes before slicing between the bones into individual chops.
- 14
Serve each person 2 lamb chops with a portion of roasted garlic mashed potatoes and balsamic glazed vegetables.
Nutrition Information (per serving)
520
28g
35g
30g
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