So, Easter is coming up, and that means it’s festive recipe time. Something super comforting, filling and delicious. I am preparing a rack of lamb! Which I love by the way because it doesn’t take long to cook. So when you prepare supper for Easter, you won’t end up getting super stressed. I started by searing the Lamb to get some nice colour, then I cooked it in a roasting hot oven for 15 minutes. When I cut into the lamb, it was still a bit too pink for my liking, so I put it back in the oven and cooked it for another 10 minutes. In my experience, a really nice medium rare rack of lamb takes about 20-25 minutes to cook.
This is a crusted rack of lamb recipe, but I didn’t want to go overboard with it. The coating is just a simple breadcrumb and rosemary mixture. For those of you who aren’t aware, I have never been one to believe that using tons of ingredients in a dish is necessary. Nor do I think there is such thing as the correct ingredient. However, I do think that whatever ingredient you do decide to use, you should cook it or prepare it well. I believe that this is the most important aspect that makes all the difference because no ingredient can save an overcooked piece of lamb. Yet at the same time, if you were served a perfectly cooked piece of lamb at a restaurant, would you whine about the fact that it wasn’t flavoured with rosemary? Probably not. So this recipe focuses on simple ingredients cooked well.
So I was very happy the rack of lamb, but I was even happier with the Potato puree. Whats the difference between potato puree and mash potato you ask? Well, the only difference is that potato puree is prepared in such a way that will prevent the mixture from having any lumps. So, you could use a moulin or my favourite, a ricer to puree the potato.
I actually don’t have either in my household. So I decided to use an alternative option and push the mixture through a sieve. Beleive it or not, it works. However, be warned, your arms may get a bit tired. The best advice I can give is to just go and buy a ricer. If you think it will end up being another kitchen gadget you’ll never use, just go old fashioned and use a potato masher. You will still get a great result.
What do you usually have on Easter? Would you serve a nice big sexy lamb dish like this one? Do you serve a chocolaty dessert? Do you set up an Easter egg hunt? I am going to try and commit to eating a small amount of chocolate because every other year I eat all of the chocolate I get within a day or 2. So we’ll see how that goes.
I hope you all have an amazing Easter and that you spend it with the people you love. Feel free to subscribe, I got a chilli noodle broth coming your way so stay tuned! And continue being awesome.
Serves 4
Easter rack of lamb with creamy, rich pureed potatoes. A super delicious and stress-free dinner to feed the family.
40 minPrep Time
15 minCook Time
55 minTotal Time
Ingredients
1.5kg Dutch cream potatoes peeled and cut into inch thick dices
100g unsalted butter
¾ cup cream
Salt and pepper for seasoning
1 Lamb rack
2 tablespoons of a light oil such as vegetable oil or grape seed oil
1 cup breadcrumbs
2-3 sprigs rosemary leaves chopped
Salt and pepper for seasoning
1 red onion peeled and sliced
¼ cup white wine
1½ cups chicken stock
1 tablespoon cornflour
Salt and pepper for seasoning
Instructions
Put the potatoes in a large pot of cool salted water, then put over high heat and bring to a boil. Once boiling, cook the potatoes for a further 10-15 minutes until cooked through, then drain.
Push the cooked potatoes through a moulin or a ricer to puree them. If you don't have either, you could push the potato through a sieve or just mash them with a potato masher.
If you haven't already, transfer the pureed potato back in the pot, then put over low-medium heat. Add your butter and cream bit by bit at a time stirring through until well incorporated on each occasion.
Once you have a nice rich mixture, season to taste with salt and pepper. Turn the heat off and set aside.
Pre-heat your oven to 220 degrees Celsius (425 degrees F)
Season the lamb all over with salt and pepper.
Pre-heat a large ovenproof frying pan or pot over high heat, add your oil and then sear the lamb rack for a couple of minutes on both sides until you get a nice golden colour.
Lay your breadcrumbs, rosemary and a pinch of salt and pepper out on a plate and mix together. Roll the seared rack of lamb through the breadcrumb mixture and coat it.
Get some tin foil, cut into individual squares and wrap it around each bone to prevent them from burning in the oven. (watch the video in the post if you are confused).
Put the rack of lamb back in the pan, then cook in your pre-heated oven for 20-25 minutes.
Take the lamb out of the oven, then put a tea-towel over the handle of the pan to remind you that it's hot. Transfer the rack of lamb to a board and cover with some tin foil to let it rest. DO NOT DISCARD OR WASH THE PAN!!
Put the pan you used to cook the rack of lamb over medium heat. Add the onions and fry for about 5 minutes stirring occasionally. You should notice that the onions clean up the bottom of the pan as they fry.
Add the cornflour and stir through.
Add your whine and cook out the alcohol.
Add the stock, bring up to to a boil on high heat, then turn the heat down and simmer for about 5 minutes.
Re-heat the potato puree and slice the lamb. Serve and enjoy!
Notes
Make sure the potatoes are fully cooked before trying to puree them. Get a really nice colour when searing the lamb. That's how you get the really good flavour.
I hope you enjoy this rack of lamb recipe! If you would prefer to make a dessert for Easter, check out this Profiterole and Easter egg mountain recipe I posted last year.
The post Easter Rack of Lamb with Potato Puree appeared first on Blogtastic Food.
