Lamb Stew Over Mashed Potatoes (Recipe)
Forgo the traditional leg of lamb for a comforting stew over creamy mashed potatoes
Between egg hunting, egg-dyeing, photo sessions with the Easter Bunny, and nibbling on the ears of your chocolate rabbit (trust us, it’s a tiresome task), you’ll want to cook a dinner that’s both easy and comforting.
Lamb Stew Over Mashed Potatoes
- 1 rack of lamb (approximately 8 pieces, sliced at ¼ inch each)
- 1 large tomato, peeled and diced
- ½ onion, diced
- 3 stalks of celery, diced
- 3 cloves garlic, chopped
- 2-3 basil leaves, chopped
- ½ tsp rosemary
- Salt & pepper, to taste
- 10 Idaho potatoes, peeled and sliced about ¼ inch
- 1 stick of butter
- ½ cup milk
- ½ cup heavy cream
- Pinch white pepper
- Salt, to taste
- ½ onion (optional)
- Preheat oven to 350°F. Place the rack of lamb in the oven, lightly seasoned with salt, pepper, and rosemary. Leave in for about 10 to 15 minutes, just until the fat melts away. Chef’s tip: this burns out the grease so it won’t sit in your stew.
- Add the lamb and remaining ingredients to a large pot with 2 cups of water. Leave on low heat for about 1½-2 hours.
- In a separate pot, add potatoes and fill with water. Boil for about ½ hour to 45 minutes, until the potatoes are soft, but not overcooked.
- If you like your mashed potatoes fluffy, finely chop ½ onion, and add to the potatoes when they are a quarter of the way cooked.
- Once the potatoes are finished, strain and blend in a food processor with cream, milk, butter, white pepper, salt, and boiled onions, if desired.
- When stew is ready, scoop a layer of mashed potatoes in a plate and top with lamb stew.