Everyday recipes
Herbed rack of lamb and sauted potatoes
Serving size: Serves 2
Cooking time: Less than 60 minutes
Course: MainFavourite flavours: Lamb,
Salad
Herbed rack of lamb and sauted potatoes
INGREDIENTS
2 x 3-cutlet lamb racks, trimmed
2 tablespoons olive oil
1 tablespoon chopped parsley
2 teaspoons chopped rosemary leaves
Asparagus and tomato salad:
1 bunch asparagus, trimmed, blanched
½ cup halved cherry tomatoes
½ small red onion, thinly sliced
2 teaspoons olive oil
2 teaspoons balsamic vinegar
Sautéed potatoes:
250g potatoes, washed, unpeeled
20g butter
1 tablespoon olive oil
METHOD
- Preheat oven to hot, 200°C.
- In a bowl, combine lamb, oil and herbs. Season to taste. Toss to coat lamb.
- Place lamb on a wire rack in a baking dish. Bake for 15-20 minutes, until cooked to taste.
- Asparagus and tomato salad: In a bowl, combine asparagus, tomato and onion. Drizzle with combined oil and vinegar and toss well. Serve with lamb and Sautéed Potatoes.
Sautéed potatoes:
- Cut potatoes into 1cm-thick slices. In a non-stick frying pan heat butter and oil together on medium until bubbling.
- Cook potatoes, covered, for 6-8 minutes until browned lightly. Reduce heat.
- Cook, uncovered, for a further 10 minutes, until tender and golden, turning. Drain on paper towel. Season to taste.
And for dessert? Try our recipe for
Chocolate heart panna cotta.
