Rack of Lamb with Sweet Potato Mash


for the lamb:
1 New Zealand Lamb French Rack, (385 grams)
1 heaped teaspoon oregano*
1 teaspoon salt*
1/2 teaspoon ground pepper*

for the mashed potatoes:
2 medium potatoes*
1 cup diced Foodsaver Sweet Potatoes
1 teaspoon Ardo Diced Garlic
1/4 cup Foodsaver Onion Cubes
3 tablespoons Lurpak Salted Butter
4 tablespoons milk*

Serve alongside boiled Ardo Bio Peas with grated lemon zest and butter

All ingredients are available at Foodsaver (except those marked with an *)

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1. Turn on the oven boiler (about 260C). In a small bowl, mix together the oregano, salt and pepper.

2. Using a knife, make a shallow slice to separate the ribs slightly.

3. Generously rub the rack all over with oregano mix.

4. Place the lamb in the oven and cook for 25 minutes for a medium roasted rack-of-lamb, turning the rack over after 10 minutes. If the lamb looks like it might burn, cover it with tin foil. If you prefer well done, continue to cook the lamb until the meat is no longer red.

5. To make the mashed potatoes, place a pot of water on the stove and bring to a boil. Boil the potatoes, sweet potatoes, garlic and onion until the vegetables are soft. Drain the ingredients. Add butter, milk and salt and pepper to taste and mash the mixture together.

It’s December, which means I am typically hosting quite a few dinners. This year is a bit different. My flat is empty, save for some basis and random bits of furniture and an ever hungry pug.  I have injected the Christmas feeling with a small wreath I made and a feeble attempt to hang some Christmas lights outside, but my Cypriot blood found it way too cold to make a proper attempt at the same. I usually enjoy making a turkey dinner for a large number of people, but it’s not going to happen this year. The dust is still settling from all that has happened. In situations like this, when I want to entertain, but a turkey dinner is not going to happen, I just make lamb. A rack of lamb that is simply made and really brings out the the beautiful flavours of the lamb, served alongside a creamy gourmet mashed potatoes and warm and inviting bowl of peas. You won’t believe how delicious it tastes and how easy it is to make. Your guests will love it and I am sure you will come back to this recipe again in the future. Even when you are fully organized, like me! Enjoy.

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Cyprus Cuisine

“Cyprus Cuisine”, published by Whitecap Books in 2021, is now available for purchase. Christina Loucas shares over 80 recipes that showcase the very best of Cypriot cooking.

Cyprus Cuisine