Pepper Crusted Lamb Rack with Cream Cheese Mash

 

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)

 

Serves: 4

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.

 

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