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An overhead photo of lamb chops on a bed of potato puree.

Easter Rack of Lamb with Potato Puree

Easter rack of lamb with creamy, rich pureed potatoes. A super delicious and stress-free dinner to feed the family.
Course Comfort Food
Cuisine non specific
Keyword potato puree, rack of lamb, Roasted rack of lamb
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 686 kcal
Author Nicolas


Potato Puree

  • 1.5 kg Dutch cream potatoes peeled and cut into inch thick dices
  • 100 g unsalted butter cubed
  • ¾ cup cream
  • Salt and pepper for seasoning

Rack of Lamb

  • 1 Lamb rack
  • 2 tablespoons of a light oil such as vegetable oil or grape seed oil
  • 1 cup breadcrumbs
  • 2-3 sprigs rosemary leaves chopped
  • Salt and pepper for seasoning


  • 1 red onion peeled and sliced
  • ¼ cup white wine
  • cups chicken stock
  • 1 tablespoon cornflour
  • Salt and pepper for seasoning


Potato Puree

  1. Put the potatoes in a large pot of cool salted water, then put over high heat and bring to a boil. Once boiling, cook the potatoes for a further 10-15 minutes until cooked through, then drain.
  2. Push the cooked potatoes through a moulin or a ricer to puree them. If you don't have either, you could push the potato through a sieve or just mash them with a potato masher.
  3. If you haven't already, transfer the pureed potato back in the pot, then put over low-medium heat. Add your butter and cream bit by bit at a time stirring through until well incorporated on each occasion.
  4. Once you have a nice rich mixture, season to taste with salt and pepper. Turn the heat off and set aside.

Rack of Lamb

  1. Pre-heat your oven to 220 degrees Celsius (425 degrees F)
  2. Season the lamb all over with salt and pepper.
  3. Pre-heat a large ovenproof frying pan or pot over high heat, add your oil and then sear the lamb rack for a couple of minutes on both sides until you get a nice golden colour.
  4. Lay your breadcrumbs, rosemary and a pinch of salt and pepper out on a plate and mix together. Roll the seared rack of lamb through the breadcrumb mixture and coat it.
  5. Get some tin foil, cut into individual squares and wrap it around each bone to prevent them from burning in the oven. (watch the video in the post if you are confused).
  6. Put the rack of lamb back in the pan, then cook in your pre-heated oven for 20-25 minutes.
  7. Take the lamb out of the oven, then put a tea-towel over the handle of the pan to remind you that it's hot. Transfer the rack of lamb to a board and cover with some tin foil to let it rest. DO NOT DISCARD OR WASH THE PAN!!


  1. Put the pan you used to cook the rack of lamb over medium heat. Add the onions and fry for about 5 minutes stirring occasionally. You should notice that the onions clean up the bottom of the pan as they fry.
  2. Add the cornflour and stir through.
  3. Add your whine and cook out the alcohol.
  4. Add the stock, bring up to to a boil on high heat, then turn the heat down and simmer for about 5 minutes.
  5. Re-heat the potato puree and slice the lamb. Serve and enjoy!

Recipe Video

Recipe Notes

  • Make sure the potatoes are fully cooked before trying to puree them.
  • Get a really nice colour when searing the lamb. That's how you get the really good flavour.
Nutrition Facts
Easter Rack of Lamb with Potato Puree
Amount Per Serving
Calories 686 Calories from Fat 293
% Daily Value*
Fat 32.5g50%
Saturated Fat 15.6g98%
Cholesterol 62mg21%
Sodium 1431mg62%
Potassium 1648mg47%
Carbohydrates 86.8g29%
Fiber 11g46%
Sugar 9.8g11%
Protein 11.9g24%
Calcium 100mg10%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.