Rack of Lamb
Serves 2
Ingredients
Rack of Lamb (6 cutlets)
baby new potatoes 1 kg halved
black garlic paste (2 teaspoons)
Shallots x2
thyme 1 sprig
rosemary 1 sprig
4 courgettes
1 pack fine green beans
garlic 6 cloves
sumac 1 teaspoon
Method
1. Season the lamb with salt, pepper and sumac. Brown off in an ovenproof frying pan with the garlic and rosemary for around 3 minutes per side.
2. Boil the potatoes until slightly tender, then transfer to a pan to sauté with the shallots, black garlic and thyme, then transfer to a baking tray.
3. Place the lamb in the oven, along with the tray of potatoes and roast for 25 minutes at 180 degrees until the lamb is pink and the potatoes are crispy
4. When the lamb is done, remove from the oven and cover and leave to rest for 10 minutes while you cook the veg.
5. Boil the courgettes and the fine beans for 7-10 minutes until soft but still with a little bite, then drain.
6. Arrange the potatoes on each plate, and place half the rack on top. Finish off with the veg, and enjoy!