Mouthwatering Garlic Herb Crusted Rack of Lamb with Roasted Asparagus and Twice-Baked Sweet Potato

Allergens

Dairy, Wheat (if using flour for dusting)

Ingredients

• 4 lamb racks (8 bones each), trimmed of excess fat 1/2 cup fresh parsley, chopped 1/2 cup fresh rosemary, chopped 6 cloves garlic, minced 1/4 cup olive oil Salt and pepper, to taste 2 pounds asparagus, trimmed 4 large sweet potatoes 2 cups heavy cream 8 tablespoons unsalted butter 1/2 teaspoon ground nutmeg

Instructions

1. Preheat oven to 400°F (200°C).
2. In a food processor, combine parsley, rosemary, garlic, and olive oil. Pulse until well combined.
3. Season lamb racks with salt and pepper on both sides. Rub the herb mixture onto the lamb, pressing it into the meat.
4. Place lamb racks on a wire rack set over a baking sheet and bake for 25 minutes, or until desired doneness is reached.
5. Meanwhile, toss asparagus in olive oil, salt, and pepper. Spread onto another lined baking sheet and roast for 10 12 minutes.
6. Bake sweet potatoes at 375°F (190°C) for 45 minutes, or until fork tender. Let cool slightly, then scoop out the flesh and mix with heavy cream, butter, and nutmeg. Season with salt and pepper. Return to shells and bake at 375°F (190°C) for an additional 15 minutes.
7. Remove lamb from oven and let rest for 10 minutes before slicing and serving alongside roasted asparagus and twice baked sweet potatoes.

Chef’s Insight

The key to this dish is ensuring the lamb is seasoned well and cooked to the desired level of doneness. Don't be afraid to experiment with different herbs or spices to create your own flavor combination.