Peppered lamb racks with cream cheese mash
French trimmed lamb cutlet(s) or rack(s)
480 g, (Buy 4x150g racks, 3 cutlets in each)
650 g, chopped
3 tsp, cracked black pepper
2 whole, thinly sliced
1 clove(s), crushed
Extra light cream cheese
- Preheat oven to 200°C or 180°C fan-forced. Boil, steam or microwave potatoes until tender. Drain. Cover to keep warm.
- 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.
- 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.