Today we celebrated 21 years of wedded bliss.... what more of a gift could I give my husband than a beautiful rack of lamb dinner.... the more part that I gave him was that he cooked most of it!!!! LOL I have to say it was a joint effort cooking tonight. Cooking together is something that we have always enjoyed doing which is a bonus.
Both of us enjoy lamb especially the fillet, rack or cutlets and even more so a lamb roast. This lamb rack was cooked to perfection and it wasn't very difficult at all. A quick pan fry and then finished off in the oven for 15 minutes it was not over cooked - just right. The crust had a flavour sensation that was not over powered by the pepper it was beautifully balanced with thte rosemary and salt.
The mash - what can I say? I was mash to die for. Very rustic with a leek and thyme infusion which did nothing but complimented the lamb rack.
It was a toss up as to whether the lamb was better than the mash or that the mash was better than the lamb - that's how nice this dish was.
Overall this dinner, which would be a magnificient entertainer's meal, was avvery easy to prepare, cook and serve weeknight wonder.
Pepper Crusted Lamb Rack with Cream Cheese
(Recipe adapted from WW Dinner With Friends Cookbook)
ProPoints per serve: 12
650 grams peeled potatoes, chopped
3 teaspoons cracked black pepper
1 tablespoon finely chopped fresh rosemary
1 teaspoon sea salt
4 x 200 gram (4 cutlets in each) french trimmed lamb racks
1 tablespoon oil
2 small leeks, thinly sliced
2 garlic cloves, crushed
2 teaspoons fresh thyme leaves, plus extra sprigs to garnish
60 grams extra light cream cheese
2 tablespoons milk
Preheat oven to 180 degrees Celsius.
Boil, steam or microwave potatoes until tender. Drain, cover and 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 the 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. Remove from oven, cover with foil and set aside to rest for 5 minutes before serving.
Heat remaining oil in the same pan over medium heat. Add the garlic, leek and thyme leaves, stirring, for 5 - 7 minutes or until leek has softened. Mash potatoe in a bowl with cream cheese and milk until smooth. Stir in the leek mixture. Season with salt and pepper.
Serve mash with lamb and 0 ProPoint steamed vegetables.