Rack of Lamb with Smashed Potatoes

Our previous Chicago trips always involved cooking with Chris and Ivy, the first time we made salad, potatoes, lamb and the second time Ivy made authentic Korean food. We figured since they were visiting us we needed to cook at our house.

The menu for our dinner was appetizers of cheese, nuts, olives and some bread for dipping. But the star of the evening was the grilled leg of lamb with an herb crust and smashed potatoes with pancetta, dill and chives.

Herb Crusted Rack of Lamb

Ingredients

2-3 lb Rack of Lamb, butterflied

4 tbsp of Rosemary, finely chopped

3 cloves of garlic

1/4 cup of Olive Oil

Salt/Pepper

Directions

Coat lamb with rosemary, garlic, olive oil and salt/pepper and let marinade at least an hour but up to 24 hours.

Grill 8-12 minutes per side, 8 for medium rare and 12 for medium well.

Smashed Potatoes with Pancetta, Dill and Chives

Ingredients

1 small bag of Baby Potatoes

1 bunch of fresh dill

1 bunch of chives

1 ounce chopped pancetta

3 tbsp olive oil

Salt/Pepper

Directions

Steam potatoes for 7-10 minutes. While potatoes are steaming, cook pancetta until crispy in the olive oil.

Add steamed potatoes to the skillet with pancetta and cook for 3-5 minutes until browned. Add potatoes and pancetta to large bowl and smash with a fork, once smashed add the dill and chives. Top with salt/pepper and a bit of butter.