Succulent Gluten-Free Herb Crusted Rack of Lamb with Roasted Garlic Mashed Potatoes & Sautéed Asparagus

Allergens

Dairy (Milk, Butter)

Ingredients

• 1 rack of lamb (Frenched, 8 ribs)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/3 cup fresh parsley, finely chopped
• 1/3 cup fresh rosemary, finely chopped
• 1/3 cup fresh thyme, finely chopped
• Salt and pepper to taste
• 2 lbs russet potatoes, peeled and quartered
• 4 cloves garlic, unpeeled
• 1/2 cup milk
• 1/4 cup unsalted butter
• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (205°C).
2. In a food processor, blend garlic, parsley, rosemary, thyme, salt, and pepper until well combined. Set aside.
3. Tie the lamb rack together with butcher's twine and rub with olive oil. Coat evenly with herb mixture.
4. Season potatoes and unpeeled garlic with salt and pepper, then boil in water until fork tender. Drain and pass through a ricer or masher into a clean pot.
5. Add milk and butter to the mashed potatoes, stirring until smooth and creamy. Set aside, keeping warm.
6. In a large skillet, heat olive oil over medium heat. Sauté asparagus until tender crisp, seasoning with salt and pepper. Keep warm.
7. Place the lamb rack on a roasting rack in a roasting pan. Roast for 20 minutes, then reduce oven temperature to 350°F (175°C) and continue roasting until desired doneness is reached (135°F for medium rare). Remove from oven and let rest for 10 minutes before slicing.
8. To serve, place a portion of mashed potatoes on each plate, top with a slice of lamb, and surround with sautéed asparagus.

Chef’s Insight

To achieve the perfect medium-rare doneness, use a meat thermometer to check the internal temperature of the lamb.

Notes

Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.