Peppered lamb racks with cream cheese mash
11
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
With a sprinkling of pepper and rosemary and a gourmet-style mash, you’ll have a five-star dish in a flash!
Ingredients
Lamb Frenched cutlet or rack, raw
480 g, (Buy 4x150g racks, 3 cutlets in each), fat trimmed
Baby potatoes
650 g, chopped
Pepper
3 tsp, cracked black pepper
Fresh rosemary
1 tbs
Salt
1 tsp
Olive oil
1 tbs
Leek
2 whole, thinly sliced
Garlic
1 clove(s), crushed
Fresh thyme
2 tsp
Extra light cream cheese
60 g
Skim milk
2 tbs
Instructions
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.
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