Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 200grams green beans, trimmed
- 2 bunch mint, leaves removed
- 750grams washed white potatoes, cut into wedges
- 2/3 cup extra virgin olive oil
- 1 small lemon, rind finely grated (and juiced)
- 2teaspoons dijon mustard
- 1tablespoons olive oil
- 2 racks of lamb (6 cutlets each)
- 2 cloves garlic, crushed
Nutrition per serving
6520kJ / 1560Cal
6520 Kilojoules or 1560 Calories
75% of daily energy intake*
Protein
86.8grams
Fat
119grams
Carbs
40.5grams
Sugars
3.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Line 2 baking trays with baking paper. Place wedges onto 1 tray and drizzle with oil. Season with sea salt flakes. Season lamb racks and interlock the bones. Place onto second tray. Position potato wedges on top shelf of oven with lamb below. Roast both for 25 minutes.
Step 2 of 4
Add tomatoes to tray with lamb and continue to cook for a further 10 minutes. Wedges should be golden, tomatoes softened and lamb medium-rare (or you can continue to cook lamb to your liking).
Step 3 of 4
Meanwhile, reserve some mint leaves and place remainder with lemon rind, lemon juice, garlic and mustard into a food processor and process until a thick purée forms. With processor motor running, slowly add oil and process until well combined.
Step 4 of 4
Cook beans in boiling water for 2 minutes or until just tender. Drain. Divide lamb and serve with mint salsa and vegetables.
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