Rosemary Rack of Lamb roasted with lemon potatoes
SERVING
4
PREP TIME
10 mniutes
COOK TIME
50 minutes
INGREDIENTS
- 1 The Meat Club lamb rack
- 600g washed baby potatoes
- Zest and juice of 1 lemon
- 2 tbsp extra virgin olive oil (EVVO)
- 3 cloves garlic, crushed
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- Sea salt and cracked pepper
- 2 tbsp dried rosemary
- 1 clove garlic, crushed
- 1 tbsp EVVO
- Sea salt and cracked pepper
- 2 cup mixed, red and orange cherry tomatoes
- 1 clove garlic
- 1 tbsp EVVO
- 2 tbsp thyme
- 2 tbsp oregano
- Sea salt and cracked pepper
- Handful baby spinach and lemon slices to serve
PREPARATION
- Pre-heat the oven to 200ºC
- In a large bowl mix potatoes with lemon zest, juice, EVOO, garlic,herbs, salt and pepper.
- Place in a large heavy pan (I use Le Creuset) and roast in the oven for 20 minutes.
- While they are cooking, cut the rack in two and rub the lamb with EVOO, rosemary, garlic, and salt and pepper.
- Add to potatoes for a further 20-25 minutes (for medium rare).
- Remove lamb and allow to rest.
- Add cherry tomatoes to a separate roasting dish with garlic, EVOO, herbs and a generous amount of salt and pepper and roast for 15 minutes while lamb is resting.
- Serve all ingredients on a bed of baby spinach and lemon slices.
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