lamb

roast rack of lamb with crushed potatoes

servings
4

method

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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tried this recipe or a similar one? share your tips...

1. by civakumar on Fri 12 Aug 2011 @ 18:19

Tried and feasted with family. Man, we are addicted. <br /> Thank you

2. by Alana from NZ on Sat 06 Aug 2011 @ 07:22

I have just cooked this:<br /> A+ presentation<br /> A+ taste <br /> Fabulous, will be cooking again!!

3. by ernie on Sun 31 Jul 2011 @ 09:15

Used black olives and loads of garlic, plus some non descript 'new' potatoes from my sister. Guessed where to add the garlic. Cooked a treat (when i sealed the rack I let the fat render down a bit and discarded that bit of oil, just in case it went blobby with the lamb fat. Will definitely do again.

4. by Sam on Thu 26 May 2011 @ 16:39

Cook according to pack instructions means on the packet of the rack of lamb use the cooking times they provide according to their weight. If you get them from a butchers then cook for 17mins per 500g plus another 17mins. This is for medium lamb. Hope that helps everyone

5. by Jim on Thu 04 Feb 2010 @ 16:10

Good morning: i am wanting to try this but am confused by "cook according to pack instructions". Can some help mne out?

thanks

6. by harleny on Mon 05 Oct 2009 @ 12:50

lamb racks are in roasting now....but what is pack instruction?

7. by Gemma on Tue 19 May 2009 @ 16:53

Let me be incisive:.... "and cook according to pack instructions"???

8. by lizzybeth on Tue 19 May 2009 @ 12:28

made it before its fab x

9. by Lisa on 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!!

10. by sally on Wed 13 May 2009 @ 00:27

I'm sure it says in the recipe to sear the lamb......2nd paragraph????????

11. by Toby on 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

12. by Steve on 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.

13. by elp on 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.

14. by Carmel on Fri 30 Jan 2009 @ 12:47

...just wondered...how does a 6 rack serve 4?

15. by sadie on Thu 22 Jan 2009 @ 11:32

So what becomes of the tomatoes when they've lost their pips?

16. by Sue on 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.

17. by jobie67 on Fri 09 Jan 2009 @ 16:26

yummy yummy

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