Rack of Lamb with Lemon Mashed Potatoes

Lamb is my favorite meat and this rack of lamb tastes heavenly! I got a recipe for it when I attended one of the amazing cooking classes at Lincoln Street Cooking School. It makes a perfect fancy dinner when you feel like making something very special.

Rack of Lamb

Ingredients (for 4 servings)

2 racks of lamb, Frenched

6 cloves garlic, finely chopped

2 tablespoons minced thyme

3 tablespoons extra virgin olive oil

Salt

Black pepper, ground, fresh from the mill

Canola oil

1. Preheat the oven to 350F. Rub the racks generously with salt and pepper. Heat a skillet on high heat with a little canola oil until almost smoking. Put the racks in the skillet and brown on both sides (about 3 minutes per side).

2. Transfer the racks to a plate and let them cool for 1-2 minutes. Then, rub them with chopped garlic, thyme and olive oil. Place the racks on a cookie sheet or aluminum foil, bones up, and bake in 350F over for 20 minutes. As I was making this for two people, I only had one rack of lamb. You can make just one rack, try to place it bones up, but it will fall on one side eventually. Do not worry, it will still be delicious! Allow to rest for ten minutes before serving.

3. Cut the rack into individual pieces (with 1-2 bones per piece) and serve with lemon mashed potatoes.

Lemon Mashed Potatoes (Adapted from Cook with Jamie)

Ingredients (for 4 servings)

2 lbs russet potatoes

Sea salt

Black pepper, ground, fresh from the mill

4-5 tablespoons extra virgin olive oil

3 tablespoons crème fraiche

Juice of 1/2 lemon

Boil the peeled, halved potatoes until tender (about 20 minutes). Drain and mash then with 4 tablespoons of olive oil and crème fraiche. Season to taste with salt, pepper and lemon juice. If you prefer, use a hand mixer to whisk potatoes until extra smooth. When serving, drizzle potatoes with a little olive oil. Enjoy!!!


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