Thursday, January 29, 2009

greek style lamb rack

Why wait hours for a leg of lamb to roast when you can have a great tasting rack of lamb with crispy potatoes on the table in less than an hour! "it's true"

what you need (serves 4)
3 garlic cloves, crushed
1/4 cup (60ml) olive oil
2 tbs chopped rosemary leaves
1 lemon, sliced
4 x 4-cutlet lamb racks
10 chat potatoes
150g vine-ripened cherry tomatoes
1 cup (160g) pitted kalamata olives
what to do
Combine garlic with 2 tablespoons of the oil, rosemary and lemon in a bowl. Add lamb, season with salt and pepper, and toss to coat. Marinate for 15 minutes.
Preheat the oven to 180°C.
Meanwhile, part-cook the potatoes in a pan of boiling salted water for 5-6 minutes, then drain.
Flatten each potato with a potato masher and place in an oiled roasting pan. Drizzle with remaining 1 tablespoon of olive oil and season well. Roast in the oven for 15 minutes or until golden.

Meanwhile, heat a large frypan over medium-high heat. Sear the lamb on all sides. Place lamb and any pan juices on top of the potatoes with lemon slices and roast for 10 minutes (for medium-rare, or longer until cooked to your liking). Remove lamb, cover loosely with foil and rest for 5 minutes. Add tomatoes and olives to the potatoes, then return pan to the oven for a further 5 minutes until tomatoes soften. Serve the lamb on the potato mixture, with mint sauce if desired.
Resting is the most important factor when cooking meat, it allows the meat to relax, which in turn holds all the moisture and juices in, ever noticed when you carve your roast straight out of the oven and the juices run everywhere, thats what happens when you don't rest your meat.
The larger the piece of meat the longer you need to rest it. You won't belive the difference resting makes.


  1. This sounds yum...I'll have to do this lamb dish.

  2. I am so glad I discovered your super Blog with superb recipes. May you long continue . . . .