Name: Herbed rack of lamb with potato smash
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1/2 cup firmly packed fresh flat-leaf parsley leaves; 1/2 cup firmly packed fresh mint leaves; 1/4 cup loosely packed fresh oregano leaves; 6 drained anchovy fillets, coarsely chopped; 4 clove garlic, coarsely chopped; 1/3 cup (80ml) olive oil; 6 3-rack frenched lamb cutlets (900g); 1 kilogram baby new potatoes

Herbed rack of lamb with potato smash

A fresh herb crust for lamb takes an already-succulent meat to the next level. This coating leaves out the breadcrumbs, so when you tuck in, the coating won’t crumble off, and you can savour every mouthful. All it needs is a simple side of smashed potatoes.

Serves 6

Cook

45M

Ingredients

1/2 cup firmly packed fresh flat-leaf parsley leaves

1/2 cup firmly packed fresh mint leaves

1/4 cup loosely packed fresh oregano leaves

6 drained anchovy fillets, coarsely chopped

4 clove garlic, coarsely chopped

1/3 cup (80ml) olive oil

6 3-rack frenched lamb cutlets (900g)

1 kilogram baby new potatoes

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Blend or process herbs, anchovy, garlic and half the oil until smooth. Place lamb in large, shallow baking dish; press herb mixture onto each rack.

3.Meanwhile, boil, steam or microwave potatoes until just tender; drain. Using potato masher, smash potato roughly; spread potatoes on an oiled oven tray, drizzle with remaining oil.

4.Roast lamb and potatoes, uncovered, about 20 minutes or until lamb is cooked as desired. Remove lamb from oven, cover; stand 10 minutes.

5.Increase oven to 220°C (200°C fan-forced); roast potatoes, uncovered, a further 10 minutes or until browned lightly.

Women's Weekly Food