Roasted Rack of American Lamb with Purple Chipotle Garlic Mashed Potatoes

Recipe provided by | Chef Tim Love



1/2 rack American Lamb (or 1 split rack)
1 cup chopped fresh rosemary
1/2 cup chopped fresh garlic
1/4 cup kosher salt
1/4 cup cracked black pepper
1/2 cup water
2 tablespoons canola oil

Purple Chipotle Garlic Mashed Potatoes

5 purple potatoes (size A), peeled and halved
1-1/2 cups heavy cream
2 ounces unsalted butter
3 to 4 roasted garlic cloves, pureed
3 tablespoons chipotle puree
Salt and pepper to taste



French the lamb rack. In a bowl, combine rosemary, garlic, salt, pepper and water; rub and pack around the rack liberally. Heat a cast iron pan on medium-high; coat with oil. Place rack in pan, bones pointing up; sear for about 2 minutes. Flip and sear other side for 2 minutes; place pan immediately in oven. Roast at 350°F for 10 to 15 minutes or until desired doneness. Remove lamb; rest for 5 minutes before serving.

Purple Chipotle Garlic Mashed Potatoes

In a small pot, boil potatoes until fork slides out easily. In another pan, heat cream and butter until hot; do not boil. Drain water from potatoes; place in mixer with paddle attachment. Add 1 cup of cream mixture to potatoes; mix until blended. Slowly add remaining cream, mixing at medium speed. Add garlic and chipotle into potatoes; mix until desired consistency. Add salt and pepper to taste.


PREP TIME: 15 Minutes

COOK TIME: 45 Minutes