Grilled Rack of Lamb with Mashed Sweet Potatoes
Fort he marinade, mix the rosemary, mint, onion powder, White wine, olive oil and paprika in a bowl.
Clean the lamb of excess fat and add the marinade, cover and leave in the refrigerator over night.
The next day, cook the sweet potatoes in a large pot until they are soft enough to pierce easily with a fork. Remove them from the pot and use a potato masher to obtain the desired consistency of mashed sweet potatoes. Add a little of water while you mash them if necessary. Add the garlic olive oil and season to taste.
Grill the rack of lamb on grill at medium heat until it has a nice pink color inside (about 8 minutes per side) and serve with mashed sweet potatoes.
1 rack of lamb
1/2 cup fresh Rosemary, finely chopped
1cup fresh mint, finely chopped
1 teaspoon onion powder
1 cup White wine
3 tablespoons olive oil
1 teaspoon paprika
1 kilo peeled sweet potatoes
2 tablespoons olive oil infused with garlic
Salt and pepper to taste
Lamb and Syrah – how wonderful! This 20 Barrels Limited Edition from the Limarí Valley is elegant all the way through. Its light palate is soft as silk and goes beautifully with the lamb’s flavors while also refreshing the palate in between bites.