Ingredients:

  • 1 rack of lamb (about 1.5 pounds or 680 grams)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup breadcrumbs (about 50 grams)
  • 2 pounds yukon gold potatoes (about 900 grams), peeled and cubed
  • 4 cloves garlic, peeled
  • 4 tablespoons unsalted butter (about 57 grams)
  • ½ cup heavy cream (about 120 ml)
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). In a small bowl, combine olive oil, minced garlic, Dijon mustard, rosemary, thyme, salt, and pepper. Rub the mixture all over the rack of lamb. Cover and let marinate for 30 minutes.
  2. After marinating, coat the lamb in breadcrumbs, pressing firmly to adhere.
  3. Place the rack bones-side down in a roasting pan. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
  4. In a large pot, combine cubed potatoes and garlic cloves. Cover with water and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
  5. Drain potatoes and garlic. Return to the pot and add butter and heavy cream. Mash until smooth. Season with salt and pepper to taste.
  6. Let the lamb rest for 5-10 minutes before slicing. Serve with creamy garlic mashed potatoes.