Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, roasted rack of lamb with creamy potato mash topped with chives. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Roasted rack of Lamb with Creamy Potato Mash topped with chives is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Roasted rack of Lamb with Creamy Potato Mash topped with chives is something that I have loved my whole life. They’re fine and they look wonderful.

Lamb ribs are one of the most delicious way of eating lamb. This recipe is perfect for dinner and lunches. If you enjoyed this video, Please give the Video. This smart-looking roast is easier than it sounds and the herbs give a freshness to the rich lamb and creamy potatoes.

To get started with this recipe, we have to prepare a few ingredients. You can have roasted rack of lamb with creamy potato mash topped with chives using 27 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted rack of Lamb with Creamy Potato Mash topped with chives:

1. Prepare rack Lamb
2. Get 2 racks lamb - trimmed fat
3. Make ready 1/2 t/spn of Salt & Garlic
4. Prepare 1 t/spn of Thyme
5. Prepare 1 t/spn of Parsely
6. Get 1/2 t/spn of Sage
7. Make ready Basting sauce (100ml Merlot, 1/2 pepper + 1 tspn Dijon Mustard)
8. Take COLESLOW (Beetroot,Cabbage,Carrots)
9. Take 100 g - Canned Beetroot
10. Make ready 200 g - chopped cabbage and carrots mix
11. Prepare 1 Full Red Apple (thin slices)
12. Make ready 1 cup - Herb Dressing
13. Take mash potatoes
14. Take 400 g Baby potatoes
15. Prepare 1/2 tspn of salt
16. Make ready Mixing sauce
17. Make ready 1/2 cup chopped chives
18. Prepare 1 cup 1000 islands dressing
19. Take 1/2 cup fat free milk
20. Make ready cooked mushroom salad
21. Make ready 100 g Cherry Tomatoes
22. Prepare 1/2 cup Coriander (fresh & Chopped)
23. Make ready 1/2 tspn Balsamic Vinegar
24. Take 1/2 tspn Olive oil
25. Prepare 100 g Button Mushrooms
26. Get Basil Leaves (Handfull)
27. Prepare 1 stem Chopped spring onion

Crush the drained potatoes and tip into the frying pan, then fry for a couple of minutes over a medium-low heat. Place the lamb on top of the potatoes. A rack of lamb is seared, and encrusted with Dijon mustard and garlic and rosemary flavored bread crumbs. Set aside for a few minutes.

Instructions to make Roasted rack of Lamb with Creamy Potato Mash topped with chives:

1. LAMB ——- season with Dry herbs and salt mix - let it sit for 30 min at room temp. —–Preheat Oven to 200'c—— Pan heat the until oil is almost smoking, place the racks in pan while tipping it band forth until it's golden-brown. Turn it around on all sides until it's all brown. This should be about 5 min per rack. —— Oven time—add the fat from pan to the half the basting mix, -place the lamb racks in oven dishes with the mix poured over them, Roast for 20 min. Keep Basting 5-10min
2. COLESLAW - drain the canned beetroot, mix the chopped cabbage and carrots with apple add creamy herb dressing leave to sit for 5 min….add the beetroot to the mix. Place in fridge for 15 min. Add the red apple slices when the Lamb is ready.
3. MUSHROOM SALAD - chop the spring onions, mix with olive oil in the pan at medium heat for 2 min, add mushroom sliced - stir for 5 min, add the balsamic vinegar and set stove to low, add cherry tomatoes cut in half, for 2 mins. Add to the bowl of Basil Leave top with 1/2 tspn of olive oil and mix. Keep warm for serving.
4. Tips - RACK OF LAMB is ready when ends feel firm and spring back when you push them together. Let them rest for 10-15 min. COSELOW - remove from fridge add apple slices.

A rack of lamb is seared, and encrusted with Dijon mustard and garlic and rosemary flavored bread crumbs. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. I was planning to serve roast potatoes and asparagus with the lamb.

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