Herb-Crusted Rack of Lamb with Root Vegetable Puree

Herb-Crusted Rack of Lamb with Root Vegetable Puree
Ingredients
For the Herb-Crusted Rack of Lamb:
- 2 racks of lamb about 1.5 lb.s each, trimmed
- Salt and pepper to taste
- 2 Tbsp olive oil
- 2 cloves garlic minced
- 1/4 cup fresh parsley finely chopped
- 2 Tbsp fresh rosemary finely chopped
- 2 Tbsp fresh thyme finely chopped
- 1/4 cup breadcrumbs ensure gluten-free
- 2 Tbsp Dijon mustard
For the Root Vegetable Puree:
- 2 large carrots peeled and cubed
- 1 large parsnip peeled and cubed
- 1 small sweet potato, peeled and cubed
- 1/4 cup heavy cream or coconut milk
- 2 Tbsp unsalted butter or olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F. Season the racks of lamb with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the lamb for 2-3 minutes on each side until browned. Transfer to a baking dish.
- In a bowl, mix together the garlic, parsley, rosemary, thyme, and breadcrumbs. Brush the racks of lamb with Dijon mustard, then press the herb breadcrumb mixture onto the mustard coating.
- Roast in the preheated oven for 20-25 minutes for medium-rare, or until the desired doneness is reached. Let rest for 10 minutes before carving into chops.
- Bring a large pot of salted water to a boil. Add the carrots, parsnip, and sweet potato. Boil until the vegetables are tender, about 20 minutes.
- Drain the vegetables and transfer them to a food processor. Add the cream (or coconut milk) and butter (or olive oil), and puree until smooth. Season with salt and pepper to taste.
Tip:
- For an extra crispy crust, broil the lamb for the last 2-3 minutes of cooking. The root vegetable puree can be made in advance and reheated, adding a little extra cream or butter if needed for smoothness.
Nutrition
Calories: 750kcalCarbohydrates: 30gProtein: 45gFat: 50gFiber: 5gSugar: 7g
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