RACK OF LAMB ON A BED OF MASHED POTATOES & TURNIP

Here’s an unconventional and simple way of making a delicious lamb dish. By combining the turnip with potato, you get supreme delicacy and richness while cutting down on fat. Serving 6,

This recipe is featured in Ruth’s recipe book “Cooking with Love: Ventures into the New Israeli Cuisine.”

RACK OF LAMB

2 tablespoons fresh thyme leaves
1 tablespoon fresh Rosemary leaves
3 garlic cloves, minced
1/4 teaspoon ground ginger
2 tablespoons olive oil
Salt and freshly ground pepper
3-pound rack of lamb with 14 to 18 bones, carved into individual slices

MASHED POTATOES

2 large peeled potatoes
1 large peeled turnip
1 large onion, chopped into small cubes
1 1/2 tablespoons olive oil
Salt and freshly ground pepper

In a large bowl, combine 1 tablespoon of thyme leaves, Rosemary leaves, garlic, ginger, 1 tablespoon of olive oil, salt and pepper. Mix well. Add the lamb to the mixture until evenly coated. Cover and refrigerate for 2 hours or overnight.

Meanwhile, cook the potatoes and the turnip in salt water until sufficiently soft (the turnip will cook in a shorter period). Chill both for a few minutes.
Put 1 ½ tablespoons of olive oil in a large skillet and sauté the onion until browned.

Mash the potatoes with potato ricer and cut the turnip into small cubes. 

In a large bowl, combine the potatoes, turnip, onion and mix gently. Season with salt and pepper and put aside in a warm place.

In a skillet, heat the remaining 1 tablespoon of oil and add the lamb to the mixture. Sauté for 1 ½ minutes on each side for medium rare and 2 minutes on each side for medium. (You can sauté in two separate batches).

Spread potatoes in a long-serving dish. Arrange the lamb over potato and sprinkle with the remaining 1 tablespoon of thyme leaves.

Serve immediately.

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