New Zealand Rack of Lamb with Sweet Potato Mash and Three Bean R
Elevate your dinner table with this elegant yet approachable recipe for New Zealand Rack of Lamb with Sweet Potato Mash and Three-Bean Relish. Featuring tender, herb-marinated lamb seared to golden perfection and roasted to your preferred doneness, this dish is a showcase of sophisticated flavors. Paired with a creamy, buttery sweet potato mash and a vibrant, tangy three-bean relish infused with fresh parsley, red wine vinegar, and a hint of honey, it’s a feast for the senses. Ideal for special occasions or an indulgent weekend meal, this recipe combines savory, sweet, and tangy elements into a beautifully balanced dish, ready in just over an hour. Perfectly portioned for four servings, it’s a culinary experience that’s both memorable and satisfying.
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Recipe Information
Ingredients
- 1 rack (approximately 8 ribs) New Zealand rack of lamb
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Sweet potatoes, peeled and cubed
- 2 tablespoons Unsalted butter
- 0.25 cup Heavy cream
- 0.5 teaspoon Salt (for mash)
- 1 cup Canned three-bean mix (drained and rinsed)
- 0.5 cup Red bell pepper, diced
- 0.25 cup Red onion, finely chopped
- 1 tablespoon Fresh parsley, chopped
- 1 tablespoon Red wine vinegar
- 1 teaspoon Honey
- 0.25 teaspoon Salt (for relish)
- 0.25 teaspoon Black pepper (for relish)
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, mix 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and pepper to create a marinade.
Rub the marinade evenly over the rack of lamb. Allow it to rest at room temperature for 15 minutes.
Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the rack of lamb, fat side down, for 2-3 minutes until golden brown. Flip the lamb and sear for another 1-2 minutes.
Transfer the skillet to the preheated oven and roast the lamb for 15-20 minutes or until the internal temperature reaches 125°F (for medium-rare) or your desired doneness. Remove and let it rest for 10 minutes before slicing.
While the lamb cooks, prepare the sweet potato mash. Bring a large pot of salted water to a boil and add the cubed sweet potatoes. Boil for 12-15 minutes, or until tender when pierced with a fork.
Drain the sweet potatoes and return them to the pot. Add the butter, heavy cream, and 0.5 teaspoon of salt. Mash until smooth and creamy. Cover and set aside.
For the three-bean relish, combine the three-bean mix, diced red bell pepper, chopped red onion, parsley, red wine vinegar, honey, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper in a medium bowl. Toss well to coat and set aside.
To serve, slice the rack of lamb into individual chops and place alongside a generous scoop of sweet potato mash. Spoon the three-bean relish over the plate or serve on the side. Enjoy!
Nutrition Facts
Calories |
3723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.6 g | 348% | |
| Saturated Fat | 112.6 g | 563% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 5205 mg | 226% | |
| Total Carbohydrate | 130.9 g | 48% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 23.3 g | ||
| Protein | 189.3 g | 379% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4381 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
