Preparation Time: 110 min.
Difficulty: Expert
Total Calories: 900 kcal
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
