Ingredients Checklist
- 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
Instructions
- Place marinade ingredients into a small food processor and blitz until a rough paste forms.
- 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.
- 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.
- Reduce oven to 180°C.
- 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.
- The potatoes should be golden and tender, otherwise continue to cook.
- Meanwhile, mix together the salad ingredients.
- To serve, place the roasted potatoes onto a serving plate with mixed salad leaves and serve the salad in a small bowl.
- Portion the rack and arrange on top of the potatoes.
