Name: Spice-crusted lamb racks
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 5 (1kg) potatoes, cut into wedges; 1/4 cup (60ml) olive oil; 4 4-cutlet lamb racks, frenched; 1/2 teaspoon dried chilli flakes; 2 tablespoon kalonji seeds; 2 tablespoon sesame seeds; 1 clove garlic, crushed; 1/2 cup loosely packed fresh flat-leaf parsley leaves; lemon wedges, to serve

Ingredients

5 (1kg) potatoes, cut into wedges

1/4 cup (60ml) olive oil

4 4-cutlet lamb racks, frenched

1/2 teaspoon dried chilli flakes

2 tablespoon kalonji seeds

2 tablespoon sesame seeds

1 clove garlic, crushed

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

lemon wedges, to serve

Method

1.Preheat oven to 200ºC.

2.Combine potato and 2 tbsp of the oil on oven tray. Roast potato, in a single layer, uncovered, about 55 minutes or until browned lightly and crisp.

3.Meanwhile, place lamb on a separate oven tray. Rub all over with combined remaining oil, chilli, seeds and garlic. Roast, uncovered, for about the last 20 minutes of potato cooking time or until browned and cooked as desired.

4.Place potato and parsley in large bowl; toss gently to combine. Serve lamb with potatoes and lemon wedges.

Kalonji are also called nigella or black onion seeds.
Note

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Ingredients

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