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
- Preheat oven to 180°C.
- Trim off excess fat from meat and sinew, then brush with olive oil. Season the lamb with freshly-ground black pepper.
- 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.
- 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.
