Roast Rack of Lamb with Crushed Potatoes – a delicious recipe with potatoes, handful of cherry tomatoes, Olive oil, handful of Kalamata olives, handful of garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 375F.
2
Boil the potatoes until tender and squeeze the seeds from the tomatoes.
3
Stick a large frying pan on a high heat, add a lug of olive oil and sear the lamb until golden.
4
Remove and put to one side while you crush the drained potatoes in the frying pan use the bottom of a jar or a masher then fry for a couple of minutes over a low to medium heat.
5
Stir the tomatoes, garlic, and olives into the potatoes with some seasoning and rosemary sprigs, drizzle with a little olive oil and place in a roasting pan.
6
Place the lamb on top of the potatoes.
7
Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle (add 5 to 10 minutes if you like your meat well done).
8
When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes and a little salsa verde or an extra drizzle of olive oil.
1102
kcal
Calories
82
g
Fat
48
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 Anya potatoes, 1 handful of cherry tomatoes, 6-bone rack of lamb, preferably organic, Olive oil, and more.
Yes, Roast Rack of Lamb with Crushed Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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