Rack of Lamb, Mashed Potatoes, Asparagus, Pineapple, Blueberries and Strawberries

Rack of Lamb, Mashed Potatoes, Asparagus, Pineapple, Blueberries and Strawberries

Photo by debora j.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    rack of lamb

  • c. olive oil

  • ½

    tsp. garlic powder

  • ½

    tsp. salt and pepper

  • 2

    sprigs of fresh organic rosemary

  • ¼

    c. champagne vinegar

  • 10

    organic asparagus spears

  • 2

    organic russet potatoes

  • 2

    T. organic salted butter

  • ¼

    c. organic plain soy milk

  • salt, pepper and garlic powder to taste

  • i fresh organic pineapple

  • 1

    pint organic blueberries

  • 1

    quart organic strawberries

Directions

The night before, prepare the marinade by placing olive oil through champagne vinegar in a zip plastic bag. Mix. Add frozen rack of lamb adn let defrost/marinate overnight in refrigerator. Pre heat oven to 420 degrees. Gather up remaining ingredients. Peel and quarter potatoes. Add to pot of water and cook on high for about 20 minutes. Test with fork. Cover a cookie sheet with aluminum foil. Place rack of lamb, meat side up on cookie sheet. Bake for 35 minutes. Place asparagus in zip bag with leftover marinade and let marinate until lamb is done. Remove from oven, place lamb on plate for 5 minutes. Cover with aluminum foil. Remove asparagus from marinade and place on cookie sheet. Return cookie sheet to oven. Bake for 5 minutes. Drain potatoes. Add butter, milk, salt, pepper and garlic powder. Mash or mis with electric mixer. Peel and chop fresh pineapple ad to strawberries and blueberries. Slice rack of lamb, serve with mashed potatoes, asparagus and fruit salad.


Nutrition

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