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Roast rack of lamb with crushed potatoes © David Loftus
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roast rack of lamb with crushed potatoes

main courses | serves 4
Preheat the oven to 190°C/375°F/gas 5.

Boil the potatoes until tender and squeeze the pips from the tomatoes.

Stick a large frying pan on a high heat, add a lug of olive oil and sear the lamb until golden. Remove and put to one side while you crush the drained potatoes in the frying pan – use the bottom of a jar or a masher – then fry for a couple of minutes over a low to medium heat.

Stir the tomatoes and olives into the potatoes with some seasoning and rosemary sprigs, drizzle with a little olive oil and place in a roasting tin. Place the lamb on top of the potatoes and cook according to pack instructions. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle (add 5 to 10 minutes if you like your meat well done)

When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes and a little salsa verde or an extra drizzle of olive oil.

ingredients

• 10 Anya potatoes
• 1 handful of cherry tomatoes
• 6-bone rack of lamb
• olive oil
• 1 handful of Kalamata olives, stoned
• 1 small handful of garlic cloves
• sea salt and freshly ground black pepper
a few sprigs of rosemary
• 2 lugs of olive oil

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user comments

13 comments
1. harleny Mon 05 Oct 2009 @ 12:50 lamb racks are in roasting now....but what is pack instruction?
2. Gemma Tue 19 May 2009 @ 16:53 Let me be incisive:.... "and cook according to pack instructions"???
3. lizzybeth Tue 19 May 2009 @ 12:28 made it before its fab x
4. Lisa Sat 16 May 2009 @ 19:53 He has mentioned for the rack to be seared!??? ''sear the lamb until golden???
nice recipe although a little dry... having it again this evening though!!
5. sally Wed 13 May 2009 @ 00:27 I'm sure it says in the recipe to sear the lamb......2nd paragraph????????
6. Toby Sat 11 Apr 2009 @ 18:24 Maybe I'm just greedy - this recipe works great for two people :o)
The potato dish by itself is one of the nicest ways I've come across to serve potatoes. Cooking it again tonight mmmmmm
7. Steve Thu 09 Apr 2009 @ 02:12 highly doubt hes the best in the world, and why not question how are you supposed to make a six rack feed four people? That's 1.5 chops per person, besides the fact that it's a minimal serving, how are you going to cut the rack? Love to know. Don't tell someone to not question a poorly written recipe. Doesn''t mention to bring it too room temp before roasting. The rack isn't even seared before it's put in the oven. Besides which he doesn't tell you to let the rack rest before cutting, and 375 is low too. Its supposed to roast not bake. Don't rip into a person for asking a question when you follow somebody blindly just because of who he is.
8. elp Sat 07 Mar 2009 @ 13:10 You people are silly, you cant question this man about his methods or his recipes, he is the best chef in the world. If he tells you that is the quantity that you need to include or that a 6 rack serves 4, then take his word for it. After all, you dont know what your talking about, so dont contradict a professional.
9. Carmel Fri 30 Jan 2009 @ 12:47 ...just wondered...how does a 6 rack serve 4?
10. sadie Thu 22 Jan 2009 @ 11:32 So what becomes of the tomatoes when they've lost their pips?
11. Sue Tue 13 Jan 2009 @ 18:47 1 small handful of garlic cloves? I presume you mean 1 clove of garlic chopped. I'm guessing this go in before the potatoes.
12. jobie67 Fri 09 Jan 2009 @ 16:26 yummy yummy
13. ANNA Mon 22 Dec 2008 @ 03:45 Lamb rack with potatoes

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