So I found some lamb racks going cheaply and looked for a recipe that was simple (given my household has the plague currently) and tasty. I was cooking for 3, because only the three meat-eaters were at home. This recipe should be pretty easy to scale. The recipe below is inspired by this one by Jamie Oliver, but I changed it so it would work for me and my household’s tastes.
- 600 grams of potatoes, peeled and cut into wedges
- 1 punnet of cherry tomatoes, cut in half
- olive oil
- 3 x 3 bone lamb racks (trimmed of most of the fat)
- 2 sprigs of rosemary
- salt and pepper
- 6 cloves of garlic
- A rub (whatever suits your taste) for the lamb (we used a chipotle rub, but really you can use whatever flavour you prefer)
- Preheat the oven to 190C (fan forced)
- Cook the potatoes in boiling water for 10 minutes. Once cooked, drain, and return the potatoes to the empty pot. Cover with a lid and shake the potatoes several times.
- Meanwhile, rub the spices into the lamb
- Put some (about a tablespoon) of olive oil into a frying pan over high heat and once heated, sear the lamb racks on all sides. Remove and put on a plate.
- Add extra oil if required, add the potatoes and fry for a couple of minutes over a medium low heat. The potatoes will soak up any rub that is left behind.
- Stir in the tomatoes, add the unpeeled garlic, and pull the rosemary leaves from the sprig and sprinkle over the vegetables.
- Add the tomatoes, potatoes, garlic and rosemary to a baking tray. Season with salt and pepper. Place the lamb racks on top of the vegetables.
- Cook in the oven for 30 – 35 minutes (depending on how rare you like your lamb).
- Serve with the vegetables and enjoy!