INGREDIENTS
1 2-3 pound rack of lamb (8 chops)
Kosher salt and pepper to taste
1 teaspoon olive oil
1/4 cup whole grain mustard
2 garlic cloves
Pantry Smashed Potatoes
3-4 Yukon gold potatoes, skin on
1 6.4-ounce envelope instant mashed potatoes, prepared according to package instructions
1 cup milk
2-3 tablespoons butter
Caramelized Onion Peas with Herbs
1 medium onion, sliced
1 tablespoon butter
1 tablespoon olive oil
1 16-ounce bag of frozen peas
1/2 cup any chopped tender herbs you have on hand
Salt and pepper to taste
DIRECTIONS
The Lamb
Preheat oven to 425 degrees F. Season the lamb generously with salt and pepper. In a large oven-safe skillet, like cast iron, brown the lamb on all sides in the olive oil, roughly 5-7 minutes. Spread the mustard and minced garlic all over the lamb. Place the lamb in the preheated oven for 20 minutes, then turn the broiler on. Broil the lamb 3-4 minutes or until the mustard is golden brown and caramelized. Remove from oven and rest before slicing.
The Potatoes
Slice the 3-4 Yukon golds (or whatever variety you have on hand) into 3-4 pieces each. Cover with water in a medium-sized sauce pan and bring to a boil for roughly 20 minutes. Reserve the starchy water to cook your instant potatoes according to the package instructions. After the instant potatoes are cooked, combine all potatoes along with milk and butter, and smash them.
The Peas
Heat a skillet over medium heat and sauté the onions in the butter and olive oil until they are caramelized, about 10-15 minutes. Add the peas and cook until they are tender and heated through. Finish with any herbs you have on hand.
