Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 1000grams rack of lamb, frenched and scored
- 650grams baby potatoes, scrubbed and cut into halves
- 3/4 cup olive oil, save 2 tsp
- 6tablespoons rosemary, chopped
- 6 cloves garlic, minced
- 2teaspoons coarse salt
- 1teaspoons black pepper
- 1 lemon, zest
Nutrition per serving
3820kJ / 915Cal
3820 Kilojoules or 915 Calories
44% of daily energy intake*
Protein
76.0grams
Fat
56.5grams
Carbs
23.7grams
Sugars
2.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A delicious lamb and potato roast that you can easily serve on a holiday dinner.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. In a small bowl mix the olive oil, rosemary, salt, pepper and garlic. Place the baby potatoes in a large sheet pan. Add half of the olive oil mixture and mix thoroughly. Bake for 10 minutes.
Step 2 of 3
While the potatoes are baking, add the lemon zest to the rest of the olive oil mixture and rub it all over the lamb rack.
Step 3 of 3
Stir the potatoes and move to the sides. Roast until it reaches internal temperature of 55 degrees Celsius about 20-25 minutes, Rest for 10 minutes before serving.
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