Absolutely gorgeous. Nothing quite like a rack of lamb. Well worth the effort!
Ingredients
Method
Peel the potatoes and cut them into small pieces (about an inch by an inch). Boil them for 10 mins - this is called "par-boiling" and you are basically half cooking them. When this is done, drain them. NB. Save the potato water for gravy if you are doing a roast for example.
Now put them on a hot baking tray with olive oil and more salt than you think is sensible - the salt make them go crispy. Cook at 200 for about 20 mins. Take it out and put the potatoes to one side. Add a few sprigs of rosemary.
Now chop the garlic into chips and stab the lamb so that you can bury garlic in the meat. Get a frying pan and pour in a good slug of olive oil; when it is really hot, add the lamb, fatty (flat) side down and fry until golden. Pop the lamb on top of the potatoes (fatty, fried side up) and then spread one teaspoon of Dijon mustard on top. Cook for 30 mins at about 200.
Eat!
- Rack of lamb (at least three cutlets for one real person)
- 3 cloves of garlic
- Rosemary
- 2 potatoes per person served
- 1 teaspoon Dijon mustard
- Olive oil
Method
Peel the potatoes and cut them into small pieces (about an inch by an inch). Boil them for 10 mins - this is called "par-boiling" and you are basically half cooking them. When this is done, drain them. NB. Save the potato water for gravy if you are doing a roast for example.
Now put them on a hot baking tray with olive oil and more salt than you think is sensible - the salt make them go crispy. Cook at 200 for about 20 mins. Take it out and put the potatoes to one side. Add a few sprigs of rosemary.
Now chop the garlic into chips and stab the lamb so that you can bury garlic in the meat. Get a frying pan and pour in a good slug of olive oil; when it is really hot, add the lamb, fatty (flat) side down and fry until golden. Pop the lamb on top of the potatoes (fatty, fried side up) and then spread one teaspoon of Dijon mustard on top. Cook for 30 mins at about 200.
Eat!
RSS Feed
