|prepare lamb with rosemary and garlic, cover|
then refrigerate for 30 mins - 1 hr
|Rosemary and Garlic potatoes par-boiled |
and ready for oven
|Rack of lamb ready to be served|
Rack of Lamb with Rosemary and Garlic potatoes
Rack of Lamb from your local butcher
5 cloves garlic
1 bunch finely chopped rosemary from your garden or market
salt, for seasoning (we used Himalayan Pink Rock salt)
cracked black pepper, for seasoning
4 large or 6 small potatoes, peeled and sliced 5mm or 1/2 cm and par-boil
6 tbs infused oil* or plain olive oil - 2tbs for lamb marinade and 4 tbs for potato dish (you may use less, just go with your own feel)
spinach leaves, washed
cherry tomatoes, washed and halved
marinated feta (you can buy from any deli or market)
To prepare the lamb;
Make a garlic paste using 2 cloves garlic (refer to our previous post Monday January 30th for step by step guide) and place into small bowl
Finely chop 2 tbs rosemary and add to bowl
Add generous pinch of cracked black pepper and salt (if you used salt to make your garlic paste then you will need only half the amount of salt)
Add two tbs of infused olive oil (refer to our previous post Monday February 6th for an easy step by step guide) or just plain olive oil, squeeze of lemon and mix together
Make small slits into lamb with knife
Massage mixture over the lamb and gently into the slits
Cover with cling wrap and refrigerate for 30mins - 1hr
To prepare Rosemary and Garlic potatoes;
Start the peeled and sliced potatoes in cold water and bring to boil. Par-boil the potato slices and 2-3 garlic cloves (in their skin) for 10mins. Drain and refresh in cold water to stop cooking process. Make sure they are only partly cooked, otherwise they will turn to mush in the oven if over boiled.
Place potatoes in oven dish. Remove garlic from their skins and break up into small pieces over the potatoes. Season potatoes with salt. Take your infused olive oil* or plain olive oil and drizzle over potatoes then mix ready for the oven. Turn on oven and pre-heat to 200 degrees.
Take out lamb from refrigerator. You may want to wrap the ends/bones with foil so they don't burn. Place lamb into oven dish. Place both lamb and potatoes into oven for 20 - 30 mins. Keep the lamb medium-rare. Remove from oven, cover with foil and allow lamb to rest for a further ten minutes - this will allow the juices to be absorbed back into the meat.
Check your potatoes and remove or further roast while lamb resting. The idea is to have the potatoes slightly crisp and golden around the edges and moist in the centre.
To plate up place potatoes in centre of plate and place 2 pieces lamb on top.
Serve with salad