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

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!