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Photo of Peppered lamb racks with cream cheese mash by WW

Peppered lamb racks with cream cheese mash

6 - 9
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
With a sprinkling of pepper and rosemary and a gourmet-style mash, you’ll have a five-star dish in a flash!


French trimmed lamb cutlet(s) or rack(s)

480 g, (Buy 4x150g racks, 3 cutlets in each)

Baby potato

650 g, chopped


3 tsp, cracked black pepper

Fresh rosemary

1 tbs


1 tsp

Olive oil

1 tbs


2 whole, thinly sliced


1 clove(s), crushed

Fresh thyme

2 tsp

Extra light cream cheese

60 g

Skim milk

2 tbs


  1. Preheat oven to 200°C or 180°C fan-forced. Boil, steam or microwave potatoes until tender. Drain. Cover to keep warm.
  2. Meanwhile, combine pepper, rosemary and salt in a small bowl. Press pepper mixture over lamb racks. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook lamb for 2 minutes each side or until browned. Transfer to a baking tray. Bake for 15–18 minutes for medium or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes before serving.
  3. Heat remaining oil in same frying pan over medium heat. Cook leek, garlic and thyme leaves, stirring, for 5–7 minutes or until leek has softened. Mash potato in a bowl with cream cheese and milk until smooth. Stir in leek mixture. Season with salt and pepper. Serve mash with lamb.


SERVING SUGGESTION: Steamed green vegetables, such as broccoli, zucchini or green beans.