New Zealand Lamb Rack with Rosemary, Garlic, and Kumara Mash

👨‍🍳 Instructions

1. 1

   Preheat oven to 200°C (180°C fan/400°F/Gas Mark 6).

   💡 Tip: Allow the oven to fully preheat before placing the lamb.
2. 2

   In a small bowl, mix chopped rosemary, minced garlic, olive oil, salt, and pepper. Rub this mixture all over the rack of lamb.

   💡 Tip: Ensure an even coating for maximum flavor.
3. 3

   Sear the lamb rack in a hot, oven-safe pan for 2-3 minutes per side until browned.

   💡 Tip: This step creates a flavorful crust.
4. 4

   Transfer the pan to the preheated oven and roast for 15-20 minutes for medium-rare, or until desired doneness.

   💡 Tip: Use a meat thermometer: 55°C (130°F) for medium-rare, 60°C (140°F) for medium.
5. 5

   While the lamb is roasting, boil the cubed kumara in salted water until tender, about 15-20 minutes.

   💡 Tip: Drain the kumara thoroughly.
6. 6

   Mash the cooked kumara with butter and warm milk until smooth and creamy. Season with salt and pepper to taste.

   💡 Tip: Add more milk if a thinner mash is desired.
7. 7

   Once the lamb is cooked, remove it from the oven and let it rest for 10 minutes before carving.

   💡 Tip: Resting allows the juices to redistribute, resulting in a more tender lamb.
8. 8

   Serve slices of the rested lamb rack with a generous portion of kumara mash.

💡 Pro Tips

• ✓Frenched lamb racks look more impressive and are easier to carve.
• ✓Don't overcook the lamb; it should be pink and juicy.
• ✓Kumara mash can be made ahead and reheated gently.

🔄 Variations

• Add a splash of red wine to the pan after searing the lamb and reduce to make a simple pan sauce.
• Incorporate a pinch of nutmeg into the kumara mash for added warmth.
• Serve with steamed green beans or asparagus for a complete meal.