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Ingredients
2 lamb racks
1 egg yolk
½ cup chopped basil
½ cup chopped mint
½ cup chopped parsley
50g melted butter
1 kg potatoes
500g sweet potato
Splash of Always Fresh Olive Oil
Salt and pepper
Method
1. Peel and chop the sweet and regular potatoes to about 5 cm square, then toss in an oven tray with olive oil salt and pepper, then into an oven set to 220c for 45 minutes.
2. In a hot pan, splash oil,then seal the lamb on all sides. Then pop the lamb into the oven with the potatoes for the last 10-15 minutes of roasting. Turn up to 250c.
3. Toss the herbs together with the egg and melted butter then fry in a non stick pan until it is set, then shred the herb omelette as fine as you can and serve on top of the lamb and potatoes.
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