Oven Roasted Whole Grain Mustard Rack of American Lamb
June 5, 2020
This recipe is for a complete Rack of American Lamb meal! Oven roasted mustard rack of lambs with smashed potatoes, and a caramelized onion and pea side dish.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Ingredients
For the Rack of Lamb
1 American Lamb Rack; about 2-3 pounds; 8 chops
fresh ground black pepper; to taste
For the Pantry Smashed Potatoes
4 Yukon Gold potatoes; skin on
1 6.4 ounce envelope instant mashed potatoes, prepared according to package instructions
For the Caramelized Onion Peas with Herbs
Directions
For the Rack of Lamb
1Preheat oven to 425 degrees F. Season the lamb generously with salt and pepper.
2In a large oven-safe skillet, like cast iron, brown the lamb on all sides in the olive oil, roughly 5-7 minutes.
3Spread the mustard and minced garlic all over the lamb. Place the lamb in the preheated oven for 20 minutes, then turn the broiler on. Broil the lamb 3-4 minutes or until the mustard is golden brown and caramelized.
4Remove from oven and rest before slicing.
For the Pantry Smashed Potatoes
1Slice the 3-4 Yukon golds (or whatever variety you have on hand) into 3-4 pieces each.
2Cover with water in a medium-sized sauce pan and bring to a boil for roughly 20 minutes. Reserve the starchy water to cook your instant potatoes according to the package instructions.
3After the instant potatoes are cooked, combine all potatoes along with milk and butter, and smash them.
For the Caramelized Onion Peas with Herbs
1Heat a skillet over medium heat and sauté the onions in the butter and olive oil until they are caramelized, about 10-15 minutes.
2Add the peas and cook until they are tender and heated through. Finish with any herbs you have on hand.
Recipe and photographs courtesy of the American Lamb Board and Rustic. Joyful. Food.
