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Ingredients
2 Lamb racks
Olive oil
Salt and pepper
6 long sprigs of rosemary (pick the soft tips off for the potatoes)
6 medium potatoes
Method
Baste the lamb racks all over with olive oil, salt and pepper.
In a hot fry pan seal the racks on all sides.
Place the rosemary sprigs on the bottom of a large roasting tray then put the sealed racks on top (the rosemary acts as a trivet/roasting rack, keeping the lamb off the tray and out of any fat, it also adds a rosemary fragrance to the lamb.)
Then place into a pre-heated oven at 250oC for 12-15 minutes, remove from the oven, wrap with foil and allow to rest for 5 minutes
“Turn” the potatoes (cut into 8 sided barrel shape.) then heat a pan add a good splash of olive oil and toss in the potatoes, fry until they are turning golden brown on all sides then place into an oven at 250oC for 15-20 minutes, add the soft rosemary tips for the last 5 minutes to crisp up and serve with the lamb
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