Alive and Cooking

Roasted Lamb Rack and Herbed Omelette

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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


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.

Roasted Lamb Rack and Herbed Omelette