Are you of legal drinking age in your country?

Be responsible. Drink with moderation.

Rack of Lamb with Sweet Potato Purée

1 April 2021

Rack of Lamb with Sweet Potato purée flavoured with rosemary and Spinach

Serves 4 people




  • 1 rack of lamb
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 1 garlic clove
  • Salt, as needed
  • Pepper, as needed
  • Olive oil, as needed
  • 50g unsalted butter
  • 1 bay leaf



  • 4 sweet potatoes
  • 2 garlic cloves
  • 1 tsp. chopped rosemary
  • 1 bay leaf
  • Salt, as needed
  • Nutmeg, as needed



  • 300g spinach
  • 2 garlic cloves
  • Olive oil, as needed
  • Salt, as needed
  • Pepper, as needed



Preparing the Kid and Potatoes

  1. Start by preparing the rack, using a sharp knife to remove the excess fat. Clean the ribs and cut the rack into pieces with three ribs each.
  2. In a frying pan over a high heat, place the garlic bulb, cut horizontally, the rosemary, the thyme and the bay leaf in a little olive oil.
  3. Place the rack, previously seasoned with salt and pepper, in the frying pan and sear for about 2 minutes on each side, until browned.
  4. Add a tablespoon of the fat you have removed from the rack, and the butter and bake in a preheated oven at 180°C for about 20 minutes.
  5. Cook the potatoes in plenty of water seasoned with salt, the bay leaf and rosemary.
  6. Once cooked, drain the water, remove the bay leaf and mash the potatoes. If necessary add a little milk, and season with nutmeg as needed.
  7. Add the crushed garlic cloves in a frying pan over medium/high heat with a drizzle of olive oil. Then add the previously washed spinach and cook for about 5 minutes until it is cooked.
  8. Serve the rack on a bed of spinach with some purée.
  9. Accompany it with a Red Reserva do Comendador Wine and Open your Senses to Words.

Enjoy your meal!

Related News