Quick Look

  • Main Ingredientslamb, peanuts, potatoes
  • Cuisineamerican
  • Coursedinner
  • Level Of CookingEasy

Nutrition Facts

Peanut crusted lamb rack with Dublin cheddar mashed potatoes and apple-ginger reduction

  • Prepairation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Servings: 4
  • Category: dinner


This recipe is hands down SO SIMPLE and sure to impress your guests- it'll knock their socks off in fact and there is no skill required.  I just made this dish last night for some unexpected house guests.  I started at 4 pm and was done by 4:40.  Easy-peasy- lemon-easy.  They were licking the bowl clean of the sauce and the potatoes were wiped out in no time.  I served this dish with roasted tomatoes and brussel sprouts, but you can use whatever veggies are in season or sound good to you.


2 pink lady apples or your favorite kind for juicing                 1/2 c. breadcrumbs

1 tsp garlic                                                                                        2 eggs

2 inch piece of ginger                                                                     2 lamb racks (or 8 lamb chops)

flour for dusting                                                                              1/2 white onion

1/4 c. butter,chilled                                                                        1/4 c. vegetable oil

1 heaping tablespoon raw, unfiltered honey                            1 c. unsalted roasted peanuts

Dublin cheddar mashed potatoes(recipe follows)


Place 2 apples, 1/2 an onion, garlic and ginger into the neck of a Jack Lallane juicer.  It will make about 2 cups of juice.  In a small saucepan simmer over medium heat for 30 minutes, or until reduced to about 3/4 cup.  Add the chilled butter, salt, pepper and  honey to the juice and turn off the heat.  Whisk until everything is incorporated and the sauce coats the back of a spoon. Remove the pan from the heat and set aside.

Pulse the peanuts and breadcrumbs in a food processor util they reach a coarse breadcrumb consistency. (the breadcrumbs will keep the peanuts from turning to butter.)

Preheat the oven to 400 degrees.  Whisk eggs.  Season the lamb rack with salt and pepper and dust with flour.  Dip the meaty side of the racks in the egg mixture and coat with the peanuts.  Heat oil in a large oven proof saute pan over high heat and sear the racks for 2-3 minutes on all sides.  Place the racks, peanut side up, in the pan and roast in the oven for 20 minutes, or until slightly less than desired doneness.  Let rest for 10 minutes and cut each rack into 4 chops.

Place a scoop of the Dublin Cheddar mashed potatoes on one side of the plate.  Spoon some of the sauce next to the potatoes and lean 2 lamb chops against the potatoes.

Dublin Cheddar mashed potatoes

1 c. shredded Dublin cheddar cheese

1 1/2 cups heavy whipping cream

4 large russet potatoes, peeled

salt and pepper


Peel and cube russet potatoes.  Put in cold salted water and bring to a boil for 20 minutes, or until fork tender.  Drain the potatoes and add the cream and cheese.  Using a hand masher, mash the potatoes until everything is incorporated. Season to taste with salt and pepper.

Wine Suggestion:  Light or medium bodied red wine.

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Molly Holbrook

A small town girl, living in a high tech world- hoping to one day live off the land as much as possible- all the while doing the things in life that make me the happiest....cooking, writing, cleaning, gardening, tootling with artsy goodies and aspiring to be a household name.