Mustard crusted Lamb on Parsnip/Potato Mash with Minted PeasPfaltzgraff 2012 Calendar
April Featured Recipe

Featured Pattern:
Naturewood

Lamb

Ingredients

  • 1 1/2 - 2 lb. rack of lamb, (8 ribs) trimmed
  • Salt and pepper
  • 3 Tbsp. seeded Dijon mustard
  • 1 Tbsp. chopped fresh mint
  • 1/4 c. panko
  • 2 parsnips, peeled and diced
  • 4 red skinned potatoes, diced
  • 1/3 c. milk
  • 1/4 c. shredded carrot
  • 2 Tbsp. butter
  • 1/2 tsp. garlic salt
  • 1 pkg. (10 oz.) petite peas
  • 1 Tbsp. butter
  • 1 tsp. minced fresh mint leaves

Directions

In baking pan, place lamb meat side up. Season with salt and pepper. Stir together mustard and mint; spread over lamb. Pat on crumbs. Roast at 400 for 25 to 30 minutes (140 on meat thermometer) medium rare or to desired doneness. Meanwhile, cook parsnips and potatoes in boiling water 8 minutes or until tender; drain. Add milk, carrot and butter. Mash. Cook peas as directed. Stir in butter and mint. Divide mash onto each of 4 plates. Top each with 2 ribs lamb. Serve with peas. 4 servings