Ingredients:
3 garlic cloves, crushed
1/4 cup (60ml) olive oil
2 tbs chopped rosemary leaves
1 lemon, sliced
4 x 4-cutlet lamb racks
10 chat potatoes
150g vine-ripened cherry tomatoes
1 cup (160g) pitted kalamata olives
Good-quality mint sauce, to serve (optional)
Method
1. Combine garlic with 2 tablespoons of the oil, rosemary and lemon in a bowl. Add lamb, season with salt and pepper, and toss to coat. Marinate for 15 minutes.
2. Preheat the oven to 180°C
3. Meanwhile, part-cook the potatoes in a pan of boiling salted water for 5-6 minutes, then drain
4. Flatten each potato with a potato masher and place in an oiled roasting pan. Drizzle with remaining 1 tablespoon of olive oil and season well. Roast in the oven for 15 minutes or until golden.
5. Meanwhile, heat a large frypan over medium-high heat. Sear the lamb on all sides. Place lamb and any pan juices on top of the potatoes with lemon slices and roast for 10 minutes (for medium-rare, or until cooked to your liking)
6. Remove lamb, cover loosely with foil and rest for five minutes
7.Add tomatoes and olives to the potatoes, then return pan to the oven for a further five minutes until tomatoes soften. Serve the lamb on the potato mixture and with mint sauce if desired.
3 garlic cloves, crushed
1/4 cup (60ml) olive oil
2 tbs chopped rosemary leaves
1 lemon, sliced
4 x 4-cutlet lamb racks
10 chat potatoes
150g vine-ripened cherry tomatoes
1 cup (160g) pitted kalamata olives
Good-quality mint sauce, to serve (optional)
Method
1. Combine garlic with 2 tablespoons of the oil, rosemary and lemon in a bowl. Add lamb, season with salt and pepper, and toss to coat. Marinate for 15 minutes.
2. Preheat the oven to 180°C
3. Meanwhile, part-cook the potatoes in a pan of boiling salted water for 5-6 minutes, then drain
4. Flatten each potato with a potato masher and place in an oiled roasting pan. Drizzle with remaining 1 tablespoon of olive oil and season well. Roast in the oven for 15 minutes or until golden.
5. Meanwhile, heat a large frypan over medium-high heat. Sear the lamb on all sides. Place lamb and any pan juices on top of the potatoes with lemon slices and roast for 10 minutes (for medium-rare, or until cooked to your liking)
6. Remove lamb, cover loosely with foil and rest for five minutes
7.Add tomatoes and olives to the potatoes, then return pan to the oven for a further five minutes until tomatoes soften. Serve the lamb on the potato mixture and with mint sauce if desired.
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