Rosemary Lamb Rack w/ Roast Potatoes
SERVES THREE
PREP TIME: 15 MINS
COOK TIME: 50 MINS
Ingredients
FOR THE LAMB
1 LAMB RACK, FRENCHED
6 GARLIC CLOVES
2 STALKS ROSEMARY, LEAVES REMOVED, FINELY CHOPPED
ZEST OF 1 LEMON
JUICE OF 1 LEMON
2 TSP OLIVE OIL
SALT & PEPPER
FOR THE POTATOES
5-6 CHAT POTATOES, SLICED INTO WEDGES
2 STALKS ROSEMARY LEAVES REMOVED
SALT & PEPPER
GENEROUS SPLASH OLIVE OIL
TO SERVE
GREENS SALAD USING MIX LETTUCES
LEMON JUICE
CUCUMBER
ZUCCHINI, RIBBONED
Utensils
GARLIC MINCER
STRAINER OR COLANDER
GRATER
SHARP KNIVES
DEEP BAKING DISH
BAKING TRAY
Method
BOIL THE POTATOES IN A SAUCEPAN WITH WATER COVERING, BRINGING TO THE BOIL AND THEN SIMMERING FOR 10 MINS OR UNTIL TENDER. OR PLACE THE POTATOES IN A BOWL WITH WATER COVERING AND MICROWAVE FOR 10 MINS OR SO
PREHEAT YOUR OVEN TO 180 DEGREES CELSIUS. STRAIN YOUR POTATOES FROM LIQUID THROUGH A COLANDER AND SHAKE TO ROUGH UP WITH SOME KIND OF LID OR BOWL TO SHAKE AROUND
PLACE ON A BAKING TRAY, SPRINKLING THE ROSEMARY, CRACKING THE SALT & PEPPER AND DRIZZLING A GENEROUS AMOUNT OF OLIVE OIL. ROAST FOR 20-25 MINS
PREPARE ALL OF THE LAMB MARINADE INGREDIENTS IN A BOWL AND MIX TOGETHER. LINE A DEEP BAKING DISH WITH BAKING PAPER AND PLACE LAMB IN THE DISH. RUB THE MARINADE ALL OVER THE LAMB AND COVER WITH FOIL
AFTER THE POTATOES HAVE BEEN ROASTING FOR 20-25 MINS PLACE LAMB IN THE OVEN. AFTER 15 MINS TURN OVEN UP TO 210 AND REMOVE FOIL. ROAST FOR AN ADDITIONAL 10 MINS
REMOVE LAMB FROM OVEN AND LET SIT FOR 10 MINS BEFORE SLICING. SERVE WITH POTATOES AND A MIX LEAF SALAD OF YOUR CHOICE - ENJOY !
