Christmas Eve - Mustard, Rosemary, Garlic and Balsamic Crusted Rack of Lamb
Served with Smashed Peas with mint and Parmesan Polenta.
The beef was rubbed with salt, pepper, garlic thyme, and garlic powder and then roasted to perfection. (35 minutes at 450).
The beef was served with Tyler Florence's epic mashed potatoes that were cooked in cream...yes, CREAM! Some fresh thyme sprigs and garlic cloves were in the cream bath with the potatoes. After mashing, they also got a shot of grain mustard. Best mash ever!
To round out Christmas Day dinner plate we added roasted broccolini with balsamic, a decadent horseradish cream sauce and an earthy, rich wine infused mushroom bordelaise sauce. The meal was divine and a hit for my first Christmas hosting.