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Roasted rack of Lamb with Creamy Potato Mash topped with chives
Roasted rack of Lamb with Creamy Potato Mash topped with chives

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We hope you got insight from reading it, now let’s go back to roasted rack of lamb with creamy potato mash topped with chives recipe. You can cook roasted rack of lamb with creamy potato mash topped with chives using 27 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Roasted rack of Lamb with Creamy Potato Mash topped with chives:
  1. Use rack Lamb
  2. Provide 2 racks lamb - trimmed fat
  3. You need 1/2 t/spn of Salt & Garlic
  4. Use 1 t/spn of Thyme
  5. Get 1 t/spn of Parsely
  6. Prepare 1/2 t/spn of Sage
  7. Prepare Basting sauce (100ml Merlot, 1/2 pepper + 1 tspn Dijon Mustard)
  8. Provide COLESLOW (Beetroot,Cabbage,Carrots)
  9. Get 100 g - Canned Beetroot
  10. Get 200 g - chopped cabbage and carrots mix
  11. Take 1 Full Red Apple (thin slices)
  12. Take 1 cup - Herb Dressing
  13. Provide mash potatoes
  14. Provide 400 g Baby potatoes
  15. Take 1/2 tspn of salt
  16. You need Mixing sauce
  17. Provide 1/2 cup chopped chives
  18. You need 1 cup 1000 islands dressing
  19. Get 1/2 cup fat free milk
  20. You need cooked mushroom salad
  21. Prepare 100 g Cherry Tomatoes
  22. Use 1/2 cup Coriander (fresh & Chopped)
  23. Provide 1/2 tspn Balsamic Vinegar
  24. Provide 1/2 tspn Olive oil
  25. Prepare 100 g Button Mushrooms
  26. Provide Basil Leaves (Handfull)
  27. You need 1 stem Chopped spring onion
Steps to make Roasted rack of Lamb with Creamy Potato Mash topped with chives:
  1. LAMB ——- season with Dry herbs and salt mix - let it sit for 30 min at room temp. —–Preheat Oven to 200'c—— Pan heat the until oil is almost smoking, place the racks in pan while tipping it band forth until it's golden-brown. Turn it around on all sides until it's all brown. This should be about 5 min per rack. —— Oven time—add the fat from pan to the half the basting mix, -place the lamb racks in oven dishes with the mix poured over them, Roast for 20 min. Keep Basting 5-10min
  2. COLESLAW - drain the canned beetroot, mix the chopped cabbage and carrots with apple add creamy herb dressing leave to sit for 5 min….add the beetroot to the mix. Place in fridge for 15 min. Add the red apple slices when the Lamb is ready.
  3. MUSHROOM SALAD - chop the spring onions, mix with olive oil in the pan at medium heat for 2 min, add mushroom sliced - stir for 5 min, add the balsamic vinegar and set stove to low, add cherry tomatoes cut in half, for 2 mins. Add to the bowl of Basil Leave top with 1/2 tspn of olive oil and mix. Keep warm for serving.
  4. Tips - RACK OF LAMB is ready when ends feel firm and spring back when you push them together. Let them rest for 10-15 min. COSELOW - remove from fridge add apple slices.

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