Name: Pan-roasted lamb racks with baby potatoes, beans and mint
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 8 baby potatoes; 1 tablespoon olive oil; 2 lamb racks (6 cutlets each); 400 gram green beans, trimmed; 3 clove garlic, thinly sliced; 3 shallots, thinly sliced; 1 cup mint, coarsely chopped; 1 tablespoon oregano, coarsely chopped; lemon juice, to taste; lemon wedges, to serve

Pan-roasted lamb racks with baby potatoes, beans and mint

Everything in this dish cooks in one pan and is then enlivened with a final garnish of mint, oregano and a squeeze of fresh lemon.

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Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

8 baby potatoes

1 tablespoon olive oil

2 lamb racks (6 cutlets each)

400 gram green beans, trimmed

3 clove garlic, thinly sliced

3 shallots, thinly sliced

1 cup mint, coarsely chopped

1 tablespoon oregano, coarsely chopped

lemon juice, to taste

lemon wedges, to serve

Method

1.Preheat oven to 240°C fanbake. Cook baby potatoes in boiling water until al dente (8-10 minutes). Drain, cool slightly and cut into quarters.

2.Heat oil in a large ovenproof frying pan over medium-high heat. Season lamb racks and sear, turning occasionally, until golden (about 8 minutes). Set aside.

3.Add potatoes to pan. Combine beans, garlic and shallots and add to potatoes. Season to taste, toss to combine, place lamb on top and roast in oven until lamb is medium-rare (10-15 minutes).

4.Remove lamb and rest for 5 minutes. Scatter mint and oregano over bean mixture, toss, season to taste and squeeze over lemon juice. Serve with lamb and lemon wedges.

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