NUTRITION

SERVINGS

INGREDIENTS

5 oz Lamb rack

0.5 cup Sweet potato

0.5 tsp Olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with 0.5 teaspoon of olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.

• 3

  Roast the sweet potatoes for 20-25 minutes until they are golden and tender when pierced with a fork.

• 4

  While the potatoes roast, season the lamb rack on all sides with the sea salt and black pepper.

• 5

  Heat the remaining 1 teaspoon of olive oil in a heavy, oven-safe skillet over medium-high heat.

• 6

  Sear the lamb rack for 2-3 minutes per side until a deep golden-brown crust forms.

• 7

  In a small bowl, combine the finely chopped rosemary, thyme, and minced garlic.

• 8

  Brush the fat side of the lamb with Dijon mustard and press the herb and garlic mixture firmly into the mustard to coat.

• 9

  Place the skillet in the oven and roast for 12-15 minutes, or until the internal temperature reaches 135°F for medium-rare.

• 10

  Transfer the lamb to a cutting board and let it rest for 10 minutes to allow the juices to redistribute before slicing between the bones.