• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 1 rack of lamb (approx. 8 chops)
  • Freshly ground black pepper
  • Dash of salt
  • 1 tsp olive oil
  • Some baby potatoes (approx. 8 pieces), cleaned
  • 1 tsp olive oil (extra)
  • 1/2 tsp chopped fresh rosemary
  • 1/2 tsp chopped garlic
  • A dash of salt and ground black pepper

Instructions

  1. Preheat oven to 180°C.
  2. Trim off excess fat from meat and sinew, then brush with olive oil. Season the lamb with freshly-ground black pepper.
  3. Wrap the bone ends with foil (to prevent burning) and place the meat in a baking dish. Roast for 30-40 minutes. When it is cooked, remove to a plate and cover with foil and set aside for 5-10 minutes, then cut racks into portions of 4 cutlets each and place on a serving plate. Serve with the potatoes.
  4. To cook the potatoes: Clean the potatoes well and pat dry with a tea towel. Heat olive oil in a saucepan and add the potatoes. Toss around and cook over a low heat for 15-20 minutes. Cover the saucepan halfway through cooking to help it cook thoroughly. Add chopped garlic, rosemary, salt and pepper to taste at the end of cooking. Dish out and serve.

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