Name: Herbed rack of lamb and sauteed potatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 2 3-cutlet lamb racks, trimmed; 2 tablespoon olive oil; 1 tablespoon chopped parsley; 2 teaspoon chopped rosemary leaves; Asparagus and tomato salad; 1 bunch asparagus, trimmed, blanched; 1/2 cup halved cherry tomatoes; 1/2 small red onion, thinly sliced; 2 teaspoon olive oil; 2 teaspoon balsamic vinegar; Sauteed potatoes; 250 gram potatoes, washed, unpeeled; 20 gram butter; 1 tablespoon olive oil

Herbed rack of lamb and sauteed potatoes

Cook to impress with the classic Sunday roast. Juicy lamb will melt right off the bone and into your mouth while potatoes give you something to crunch on.

Serves 2

Prep

Cook

20M

Total

25M

Ingredients

2 3-cutlet lamb racks, trimmed

2 tablespoon olive oil

1 tablespoon chopped parsley

2 teaspoon chopped rosemary leaves

Asparagus and tomato salad

1 bunch asparagus, trimmed, blanched

1/2 cup halved cherry tomatoes

1/2 small red onion, thinly sliced

2 teaspoon olive oil

2 teaspoon balsamic vinegar

Sauteed potatoes

250 gram potatoes, washed, unpeeled

20 gram butter

1 tablespoon olive oil

Method

Sauteed potatoes

1.Cut potatoes into 1cm-thick slices. In a non-stick frying pan, heat butter and oil together on medium until bubbling.

2.Cook potatoes, covered, for 6-8 minutes until browned lightly. Reduce heat.

3.Cook uncovered for a further 10 minutes, until tender and golden, turning. Drain on paper towel. Season to taste.

Herbed rack of lamb

4.Preheat oven to 200°C.

5.In a bowl, combine lamb, oil and herbs. Season to taste. Toss to coat lamb.

6.Place lamb on a wire rack in a baking dish. Bake for 15-20 minutes, until cooked to taste.

7.ASPARAGUS and TOMATO SALAD: In a bowl, combine asparagus, tomato and onion. Drizzle with combined oil and vinegar and toss well. Serve with lamb and sauteed potatoes.

Women's Weekly Food