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Recipe: Mustard Herb Coated Rack of Lamb with a Mashed Potato & Minted Pea Purée 

 A great meal for St Patrick’s Weekend. 

Total Time: 60 Minutes                      Prep Time: 30 Minutes           Cook Time: 30 Minutes


For the Mashed Potato

  • 6 Pounds of Yukon Gold Potatoes (peeled and cut into 1/2-inch dice)
  • 3/4 cup sour cream
  • 12 Tbs. (1 1/2 sticks) unsalted butter
  • 1 cup milk
  • Salt and freshly ground white pepper, to taste

For the Minted Pea Purée

  • 3 cups of frozen garden peas
  • 3 Tablespoons of chicken stock
  • A pinch of salt, pepper and butter to taste
  • 1 teaspoon of Irish butter

For the Herb Coated Rack of Lamb

  • 2 x 6 bone racks of lamb
  • 3 slices of white bread
  • Small bunch of flat leaf parsley, mint leaves and tarragon
  • 3 teaspoons of Dijon mustard
  • Salt and pepper to taste

Method of Preparation:

For the Mashed Potato 

  1. Bring a large pot two-thirds full of salted water to a boil over high heat. Add the potatoes and cook until tender, about 20 minutes. Drain the potatoes in a colander and let them steam dry, 3 to 4 minutes.
  2. Pass the potatoes through a potato ricer or a food mill into the bowl of an electric stand mixer fitted with the whisk attachment. Add the sour cream, butter, milk, salt and white pepper, and beat the potatoes until smooth and just blended.
  3. If you do not have an electric mixer, pass the potatoes through a ricer or food mill into a large bowl. Using a handheld electric mixer or a sturdy whisk, beat the potatoes with the other ingredients until smooth. Taste and adjust the seasonings with salt and pepper. Serve immediately.

For the Minted Pea Purée   

  1. Boil peas in chicken stock for two minutes. Once boiled, strain the stock.
  2. Place peas in the blender with butter and two mint leaves. Blend all the chicken stock slowly to create a smooth purée. Place to the side.

For the Herb Coated Rack of Lamb

  1. Heat the frying pan on a medium heat, add a little oil and fry the lamb racks on all sides until browned all over.
  2. Place the lamb skin side down and continue to fry until the fat melts. Season the lamb and transfer onto a roasting tray.
  3. Brush the lamb racks with Dijon Mustard.
  4. Blend the white bread, parsley, mint and tarragon to a rough crumb in a food processor. Press the herb crumb onto the mustard coasted lamb for 5 minutes.
  5. Roast in the oven for 5 minutes at 350 degrees to achieve pink consistency.
  6. Remove from the oven and set aside to rest for 10 minutes.

To Serve

  1. Cut the rack into two and divide equally, place onto serving plates with the mashed potato and spoon the pea puree alongside.
  2. To garnish serve with a sprinkling of red wine jus or mint sauce.

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