Name: Rack of lamb with potato smash
Cook time: 60 min
Total time: 60 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, chopped coarsely; 4 clove garlic, chopped coarsely; 1/3 cup (80ml) olive oil; 6 x 3 french-trimmed lamb cutlet racks (900g); 1 kilogram baby new potatoes, halved

Rack of lamb with potato smash

A simple and yet splendid meal to serve up to guests at a dinner party. A bowl of aioli on the table will help finish the meal beautifully.

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, chopped coarsely

4 clove garlic, chopped coarsely

1/3 cup (80ml) olive oil

6 x 3 french-trimmed lamb cutlet racks (900g)

1 kilogram baby new potatoes, halved

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 potato until just tender; drain. Using fork, smash potato roughly in large bowl with remaining oil. Spread potato mixture on an oiled oven tray.

4.Roast lamb and potato, uncovered, about 20 minutes or until lamb is cooked as desired. Cover lamb; stand 10 minutes.

5.Increase temperature to 220°C/200°C fan-forced; roast potato, uncovered, about 10 minutes or until browned lightly. Serve lamb with potato.

Make the herb mixture up to 8 hours ahead; keep the mixture with its surface covered, in the fridge. The rest of the meal preparation can then be at the last minute.
Note

Woman's Weekly Food

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Ingredients

Method

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