Serves a Crowd

Roasted Rack of Lamb With Sweet Potato Puree, Lentils, and Pesto

February 24, 2021
1 Ratings
  • Prep time 20 minutes
  • Cook time 25 minutes
  • Serves 2
Author Notes

This rack of lamb transformed me from a lamb hater into a lamb lover. It was inspired by Jack's Restaurant and Bar in Newark, CA where they serve grilled lamb chops. The dish is full of flavor and does not require much to put together. —Suhantan23

What You'll Need
  • 1 Rack of Lamb
  • 2 tablespoons Curry Powder
  • 1 cup Lentils
  • 2 cups Chicken Stock
  • 1 Sweet Potato
  • 1 bunch Basil
  • 3 cloves Garlic
  • 4 tablespoons Pine nuts
  • 4 tablespoons Olive Oil
  1. Slice rack of lamb in half to achieve two pieces with four bones each.
  2. Season rack of lamb with salt, pepper, and curry powder for at least 2 hours or overnight.
  3. Combine basil, 2 cloves of garlic, pine nuts, olive oil, and salt and pepper in a blender until smooth for the pesto.
  4. In a pot, combine lentils with chicken stock, salt, pepper and bring to boil. Then reduce to simmer and cook for 15-20 minutes.
  5. Chop sweet potatoes into small pieces and steam until fork tender.
  6. Pass sweet potatoes through a strainer twice until smooth. Add water or oil to thin out if needed. Season to taste and keep warm.
  7. Heat a skillet over high heat and add in one tablespoon of cooking oil.
  8. Place in the rack of lamb and sear all sides for about 8 minutes.
  9. Place into a preheated 400 degree oven for 10-13 minutes until it reaches desired doneness.
  10. Remove lamb and rest for 10 minutes.
  11. Slice the lamb and plate.

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