Lamb Rack with Roasted Green Olive Potatoes & Spring Vegetable Salad by Foodland Kitchen

Preparation Time: 30 mins
Cooking Time: 45 mins
Serves: 2-3

Ingredients

• 1 lamb rack (8 point)
• 500g baby potatoes, cut into 2cm cubes
• ½ cup pitted Sicilian olives
• ¼ cup olive oil
• ½ cup chicken stock
• Mixed salad leaves
• SALAD
• 1 bunch asparagus, blanched and cut into 3cm lengths
• 1 cup broad beans, fresh or frozen, blanched
• ½ red onion, finely sliced
• 2 tbsp olive oil
• 1 tsp red wine vinegar
• ¼ cup grated pecorino
• FOR MARINADE
• 3 garlic cloves, roughly chopped
• ½ cup parsley leaves
• ½ cup mint leaves
• ¼ cup olive oil
• Sea salt & cracked black pepper

Equipment

• Small food processor
• Small oven dish
• Cast iron pan

Instructions

1. Place marinade ingredients into a
   small food processor and blitz until
   a rough paste forms.
2. Season the rack well with salt
   and pepper, coat in the marinade
   and refrigerate for at least 3
   hours. Remove the rack from the
   refrigerator one hour prior to
   cooking.
3. Preheat oven to 200°C and place
   potatoes, olives, olive oil and stock
   into a small oven dish. Season
   with salt and pepper, mix well and
   place in the oven for 30 minutes.
4. Reduce oven to 180°C.
5. Seal the rack over high heat until
   browned all over in a cast iron pan,
   transfer the pan to the oven and
   roast for 15 minutes. Set aside to
   rest, covered with alfoil.
6. The potatoes should be golden and
   tender, otherwise continue to cook.
7. Meanwhile, mix together the salad
   ingredients.
8. To serve, place the roasted
   potatoes onto a serving plate with
   mixed salad leaves and serve the
   salad in a small bowl.
9. Portion the rack and arrange on
   top of the potatoes.