Herb-Crusted Australian Rack of Lamb with Sweet Potatoes and a Goat Cheese Salad

/

This holiday season, it’s my goal to inspire you to make a moment with Australian lamb. I know that this year’s celebrations will look a little different from previous years because we’re hosting smaller gatherings, but that doesn’t mean you can’t make these meals stand out and feel just as special!

So whether you’re at home on a date night with your significant other, or you’re cooking dinner for your immediate family, Australian Lamb is a great way to elevate your traditional holiday meals because it’s the number one source of quality lamb in the United States.

If you’re used to cooking with beef, it’s super easy to swap out your usual meal with Australian lamb, which is pasture-raised and naturally mild tasting. You can find Australian lamb from coast to coast, including Costco, Wegman’s, and Stop and Shop – all you have to do is Ask for Australian. What’s really neat is that when you see “Product of Australia” on the packaging, you know that you’re purchasing a protein that’s delicious, high quality, and sustainable!

In addition to Australian lamb tasting amazing and really elevating your holiday meals, it’s chalk full of nutrients, including iron and zinc, which are important for a healthy immune system. Iron is also important for supporting energy levels, brain function, and healthy growth, especially in children. You might even be surprised to learn that Australian lamb has four times more iron than chicken and twice the amount of iron found in pork.

When you pair Australian lamb with beautiful colors, like those found in the meal I’ve prepared for you today, you’re in for a nutritional powerhouse. While orange and yellow colors in produce usually provide nutrients that may help to prevent heart disease ­– greens, whites, and browns are thought to decrease your risk of cancer. Last but definitely not least, blue and purple colors may play a role in heart health and delaying cellular aging! When you eat the rainbow, you know you’re consuming essential nutrients that play a role in maintaining good health.

So check out my video below where I go step by step through the process of preparing the rack of lamb with a sweet potato puree and a salad of arugula, spinach, goat cheese, and cherries.

 

What did you think?! And how beautiful was the produce next to the Australian rack of lamb? Most of the produce I used for this meal was sourced from The Chefs Garden, which is an Ohio-based company that hand-harvests, picks to order, and ships the product out overnight to ensure you receive the most vibrant, flavorful produce available. I usually have fresh herbs and produce on hand between my garden and local market in Alameda, but I was seriously impressed with their products.

Now before you get cooking with all of this holiday inspiration, I wanted to also formally invite you to join me and Chef Jet Tila on January 26th as well as an amazing lineup of influencers and chef ambassadors for an hour-long Aussie food-themed entertainment show! We need you to help us set a record for attempting a Guinness Book of World Record for the largest virtual dinner party! All you have to do is log in and send a picture of your dinner table.

We’ll have some aussome prizes, including a one-on-one virtual cooking class with yours truly. There will also be amazing swag, including a world record-t-shirt! So save the date for January 26th! More details to come.

I know that you will really enjoy this special meal! For more moment-worthy tips, please visit Make a Moment with Australian Beef and Lamb.

Herb-Crusted Australian Rack of Lamb with Sweet Potatoes and a Goat Cheese Salad

[Sponsored]

Time: 30 Minutes
Serves 4

Ingredients

Australian Rack of Lamb
2 tbsp extra virgin olive oil
2 tbsp Dijon mustard
3 cloves garlic, minced
1 tbsp thyme, chopped
¼ cup parsley, chopped
1 tbsp fresh rosemary, finely chopped
½ tsp kosher salt
¾ tsp freshly ground black pepper
2 lbs Australian frenched racks of lamb, about 2 racks

Pureed Sweet Potatoes
2 lbs sweet potatoes, halved
¼ cup olive oil
1 tbsp thyme, chopped
Kosher salt
3 tbsp butter, melted
¼ cup heavy cream

Pumpkin Seed Gremolata
½ cup toasted pumpkin seeds, chopped
½ tsp extra virgin olive oil
½ cup parsley, chopped
1 tbsp orange zest

Goat Cheese Salad
4 cups baby arugula
2 cups baby spinach
3 baby red onions, white and light green parts thinly sliced
1 ½ tbsp fresh lemon juice
½ tsp Dijon mustard
½ tsp honey
¼ tsp salt
¼ tsp freshly ground black pepper
1 clove garlic, minced
2 tbsp extra virgin olive oil
1 cup dried pitted cherries
½ cup toasted walnut halves
¼ cup goat cheese, crumbled

Directions
Preheat oven to 400 degrees F.

Prepare the marinade for the lamb by adding the olive oil, Dijon, garlic, thyme, parsley, and rosemary to a small mixing bowl. Season with salt and pepper and whisk until combined.

Place Australian racks of lamb on a roasting pan and cover the lamb with the herb mixture.

Add sweet potato halves to a large foil-lined baking sheet. Toss with olive oil and thyme and season with salt and pepper to taste.

Roast the racks of lamb on the middle rack of the oven and the sweet potatoes on the top rack for 25 minutes, or until the lamb reaches 125 degrees F with a meat thermometer. Transfer the lamb to a cutting board and cover with foil. Allow the Australian racks of lamb to rest for 10 minutes.

Meanwhile, turn the sweet potatoes over and continue roasting for 10 to 15 more minutes, until golden brown and remove from heat. Once the sweet potatoes have cooled, peel off the skins and then transfer them to a food processor with butter, heavy cream, and ¼ tsp salt. Puree the sweet potatoes on high until silky and smooth. Transfer the puree to a medium bowl.

In a small mixing bowl, prepare the gremolata by adding the pumpkin seeds, olive oil, orange zest, parsley, and salt and pepper. Stir to combine.

With a sharp knife, slice the racks of lamb into chops by cutting between the bones and transfer them to a large platter.

Toss the arugula, spinach, and red onions together in a large salad bowl. In a small mixing bowl, add the lemon juice, mustard, honey, garlic, and salt and pepper. Whisk to combine. Toss the salad with the dressing and set aside.

Plate the Australian lamb by spooning about ¼ cup of the pureed sweet potatoes over the center of the plate. Top the sweet potatoes with the lamb and garnish the lamb with the gremolata. Finally, plate the salad greens behind the lamb and top with cherries, walnuts, and crumbled goat cheese. Enjoy!

/ / 1 Comment
,

Anne Assassi


Print