Wednesday, November 9, 2011

Lamb With Roasted Potatoes


1 kg Lamb Rack

100 ml Vegetable Oil
30 g Garlic
50 g Onions
20 g Ginger
10 g Coriander Seeds
5 g Cracked Black Pepper
Bread Crumb Mixture:
150 g Panko Bread Crumbs
20 g Parsley
5 g Oregano
40 ml Olive Oil
50 g Whole Grain Mustard

200 g Baby Potatoes
50 ml Oil
50 g Butter
25 g Garlic
2 g Rosemary
To Taste Salt and Pepper
Pinch of Paprika


French cut the rack of lamb to remove any fat cap and sinew.

Once lamb is frenched, place into a clean plastic bag and pour all of the marinade into it. While in bag, massage with your hands to ensure even coating. Let it sit over night for the best results. After marinating, sear lamb on a hot pan for 1 minute per side. This will form a crust. Remove from heat and cool.

Wash potatoes well and dry. In a bowl add all of the ingredients for the potatoes and mix well, place into a baking tray and bake for 30 minutes.

Make bread crumb mixture by adding everything into a metal bowl and mixing gently with your finger tips.