Ingredients
· 1kg baby chat potatoes
· 1 bulb garlic, halved widthways
· 5 sprigs rosemary, leaves picked
· 2 tsp sea-salt flakes
· ¼ cup extra virgin olive oil
· Extra 2 Tbsp extra virgin olive oil
· Sea-salt flakes and freshly ground black pepper, to season
· 2 x 400g racks of lamb, fat removed, French trimmed
· 80g butter, chopped, softened
· 1 Tbsp finely chopped thyme leaves
· 2 Tbsp finely chopped flat-leaf parsley leaves
· Finely grated zest of 1 lemon
· 2 slices day-old white bread, crusts removed, roughly chopped
· Extra 1 Tbsp finely chopped rosemary leaves
· Extra 1 clove garlic, finely grated
Method
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Preheat oven to 200ºC. Put potatoes, garlic, rosemary and salt in a large roasting pan, then add oil and toss to combine. Roast for 15 minutes, turning occasionally.
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Meanwhile, heat extra oil in a large non-stick frying pan over a high heat. Season lamb, then cook, turning occasionally, for 8-10 minutes or until browned all over. Transfer to a large roasting pan.
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Keeping potatoes in oven, roast lamb for 15 minutes.
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To make herb crust, put butter in a large bowl and beat with a wooden spoon until smooth. Stir in thyme, parsley, lemon zest, bread and extra rosemary and garlic. Season.
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Remove lamb and potatoes from oven. Cover potatoes loosely with foil to keep warm. Increase oven to 250°C, or preheat oven grill to high. Spoon crust mixture over lamb, pushing down firmly. Return to oven and cook for 5 minutes or until crust is golden brown. Set aside for 5 minutes to rest.
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Transfer lamb to a serving platter and serve with rosemary potatoes and garlic.
TIP: We have suggested you buy the racks Frenched. This means the butcher will have removed the fat and the meat from the bones for a nicer presentation. Trim off any additional excess fat from the lamb racks the butcher might have missed before cooking to avoid any unwanted extra calories.