Herb-Crusted Rack of Lamb with Garlic Mashed Potatoes

Ingredients:

• 1.2kg rack of lamb, frenched
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 500g baby potatoes, peeled
• 100g unsalted butter
• 100ml heavy cream

Kitchen Tools Needed:

• oven
• mixing bowl
• pot
• whisk
• roasting pan
• meat thermometer

Instructions:

• Preheat the oven to 200°C (400°F).
• In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper to create a marinade.
• Rub the marinade all over the rack of lamb, ensuring it’s well coated.
• Place the lamb in a roasting pan and roast in the preheated oven for 25-30 minutes, until the internal temperature reaches 60°C (140°F) for medium-rare.
• While the lamb is roasting, place the baby potatoes in a pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
• Drain the potatoes and return them to the pot. Add butter and heavy cream, then mash until smooth. Season with salt and pepper to taste.
• Once the lamb is done, remove it from the oven and let it rest for 10 minutes before slicing. Serve the sliced lamb alongside the garlic mashed potatoes.

Macros:

• Total Calories: 900kcal
• Carbs: 50g
• Proteins: 100g
• Fats: 70g