Keyword lamb, lamb rack, rack of lamb, sunday lunch
Prep Time 5 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour5 minutesminutes
Servings 4people
Cost ££
Ingredients
10potatoes (small to medium size)
200gcherry tomatoes, halved
1handful of pitted olives
olive oil
16-bone rack of lamb - high welfare
a few sprigs of rosemary
6garlic cloves
200gfine French green beans
Instructions
Preheat the oven to 190°C/375°F/Cook the potatoes in boiling salted water for 10 to 15 minutes, or until tender, then drain.
Heat some oil in a large frying pan over high heat, add the lamb rack and sear until golden, then remove to a plate.
Crush the drained potatoes, gently and place them in the frying pan on medium-low for a few minutes.Add the tomatoes, olives and season with sea salt and black pepper, then scatter the rosemary and unpeeled garlic cloves. Drizzle with some olive oil and transfer to a baking tray.
Place the lamb on top of the potatoes. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook for pink. Just before serving, cook your French beans.Once the lamb is done to your liking, cut the lamb rack into pieces.On a large serving tray transfer the potatoes and scatter the French beans, then place the lamb on top.