Rosemary Roasted Rack of Lamb with Cranberry Compote and Sweet Potato Mash

Lamb Prep:
Prepare the lamb. Remove the lamb from the refrigerator about 30 minutes before cooking. Pat dry thoroughly.

Make the rosemary rub. Combine the olive oil, rosemary, garlic, Dijon, salt, and pepper.

Season. Rub the mixture generously over the meat, especially the fat cap. Let stand for 20–30 minutes.

Sear. Heat a large ovenproof skillet over medium-high heat. Add the lamb fat-side down and sear for 2–3 minutes until nicely browned. Sear the other sides briefly.

Roast. Transfer to a 400°F oven, fat-side up. Roast approximately 15–20 minutes, depending on the size of the racks.
For medium-rare, remove the lamb at 125–130°F internal temperature. It will rise several degrees while resting.

Rest. Transfer to a cutting board and loosely tent with foil. Rest for 10 minutes before cutting into individual chops.

For Cranberry Compote:
Combine the cranberries, orange juice, red wine, sugar, honey, orange zest, rosemary, and salt in a small saucepan.

Bring to a gentle simmer over medium heat.

Cook for 10–12 minutes, stirring occasionally, until the berries burst and the mixture thickens.

Remove the rosemary. Stir in the balsamic vinegar. Taste and adjust with a little more sugar or vinegar as necessary to create a compote that’s bright and tart with enough sweetness to complement the lamb without tasting like cranberry sauce.

For Silky Sweet Potato Mash:
Peel the sweet potatoes and cut into 1½-inch pieces.

Place in a saucepan and cover with cold salted water.

Bring to a simmer and cook until completely tender, about 15–20 minutes.

Drain very well.

Return the potatoes to the warm saucepan for a minute or two to allow excess moisture to evaporate.

Pass through a food mill or potato ricer for the smoothest texture.

Fold in the butter and then gradually incorporate the warm cream.

Add the maple syrup, salt, pepper, and nutmeg.

Taste and adjust the seasoning.

Chef’s touch: Keep the sweet potato mash savory. The small amount of maple syrup gives it depth without turning it into a dessert.

To Plate:
Spoon a generous pool of sweet potato mash slightly off-center on each plate. Lean 2–3 lamb chops against the mash, with the bones angled upward.

Spoon a small amount of warm cranberry compote alongside the lamb rather than over it. Finish the lamb with a little of the resting juice and a few small rosemary leaves.

Optional finishing touch:
For a more sophisticated sauce, deglaze the lamb pan with ¼ cup red wine, reduce by half, add ½ cup lamb or veal demi-glace, and whisk in a tablespoon of cold butter. A little of this sauce around the lamb works beautifully with the cranberry compote.