This recipe is for a complete Rack of American Lamb meal! Oven roasted mustard rack of lambs with smashed potatoes, and a caramelized onion and pea side dish.
Prep Time15 minsCook Time20 minsTotal Time35 mins
For the Rack of Lamb
1 American Lamb Rack; about 2-3 pounds; 8 chops
kosher salt; to taste
fresh ground black pepper; to taste
1 tsp olive oil
2 garlic; minced
0.25 cup whole grain mustard
For the Pantry Smashed Potatoes
4 Yukon Gold potatoes; skin on
1 6.4 ounce envelope instant mashed potatoes, prepared according to package instructions
1 cup milk
3 tbsp butter
For the Caramelized Onion Peas with Herbs
1 medium onion; sliced
1 tbsp butter
1 tbsp olive oil
1 16-ounce bag of frozen peas
0.50 cup chopped tender herbs of your choice
salt and pepper; to taste
For the Rack of Lamb
1Preheat oven to 425 degrees F. Season the lamb generously with salt and pepper.
2In a large oven-safe skillet, like cast iron, brown the lamb on all sides in the olive oil, roughly 5-7 minutes.
3Spread the mustard and minced garlic all over the lamb. Place the lamb in the preheated oven for 20 minutes, then turn the broiler on. Broil the lamb 3-4 minutes or until the mustard is golden brown and caramelized.
4Remove from oven and rest before slicing.
For the Pantry Smashed Potatoes
5Slice the 3-4 Yukon golds (or whatever variety you have on hand) into 3-4 pieces each.
6Cover with water in a medium-sized sauce pan and bring to a boil for roughly 20 minutes. Reserve the starchy water to cook your instant potatoes according to the package instructions.
7After the instant potatoes are cooked, combine all potatoes along with milk and butter, and smash them.
For the Caramelized Onion Peas with Herbs
8Heat a skillet over medium heat and sauté the onions in the butter and olive oil until they are caramelized, about 10-15 minutes.
9Add the peas and cook until they are tender and heated through. Finish with any herbs you have on hand.
Recipe and photographs courtesy of the American Lamb Board and Rustic. Joyful. Food.
Ingredients
For the Rack of Lamb
1 American Lamb Rack; about 2-3 pounds; 8 chops
kosher salt; to taste
fresh ground black pepper; to taste
1 tsp olive oil
2 garlic; minced
0.25 cup whole grain mustard
For the Pantry Smashed Potatoes
4 Yukon Gold potatoes; skin on
1 6.4 ounce envelope instant mashed potatoes, prepared according to package instructions
1 cup milk
3 tbsp butter
For the Caramelized Onion Peas with Herbs
1 medium onion; sliced
1 tbsp butter
1 tbsp olive oil
1 16-ounce bag of frozen peas
0.50 cup chopped tender herbs of your choice
salt and pepper; to taste
Directions
For the Rack of Lamb
1Preheat oven to 425 degrees F. Season the lamb generously with salt and pepper.
2In a large oven-safe skillet, like cast iron, brown the lamb on all sides in the olive oil, roughly 5-7 minutes.
3Spread the mustard and minced garlic all over the lamb. Place the lamb in the preheated oven for 20 minutes, then turn the broiler on. Broil the lamb 3-4 minutes or until the mustard is golden brown and caramelized.
4Remove from oven and rest before slicing.
For the Pantry Smashed Potatoes
5Slice the 3-4 Yukon golds (or whatever variety you have on hand) into 3-4 pieces each.
6Cover with water in a medium-sized sauce pan and bring to a boil for roughly 20 minutes. Reserve the starchy water to cook your instant potatoes according to the package instructions.
7After the instant potatoes are cooked, combine all potatoes along with milk and butter, and smash them.
For the Caramelized Onion Peas with Herbs
8Heat a skillet over medium heat and sauté the onions in the butter and olive oil until they are caramelized, about 10-15 minutes.
9Add the peas and cook until they are tender and heated through. Finish with any herbs you have on hand.
Oven Roasted Whole Grain Mustard Rack of American Lamb
Leave a Reply
Want to join the discussion?Feel free to contribute!