A Little Sunday Roast

It's been a long time since I've cooked lamb and I'll be honest, it's not my favorite meat, but today I decided that was what we were having. It's a meat that you either love or hate and today I would see if my taste buds have changed over the years. 

Roast rack of lamb with crushed potatoes

Here's what you'll need:

1kg of fresh potatoes

Fresh Rosemary

Sea Salt

Fresh ground Black Pepper

Olive Oil

Kalamata Olives with stone

Cherry Tomatoes

Fresh Garlic Cloves

Quality 6 bone rack of Lamb

Here's how you do it: 

Pre heat the oven at 190c

Wash the potatoes & boil in salted water until cooked. 

Get a large pan and put on a full heat, add a generous splash of olive oil. Now your going to place the whole rack of lamb (fat side down) into the hot pan & sear it on all both sides until it's sealed, this should only take a few minutes if you have the pan hot enough. 

Once the lamb is seared take it out the pan and let it rest on a plate while you finish the rest of the dish. 

Turn the heat under the pan to a medium/low setting and add a little more olive oil. When the potatoes are ready drain off the water & add the potatoes to the pan. Now crush the potatoes with the bottom of a jar, nice and rough chunks. Season with a little salt & pepper & fry for about 5 minutes while stirring occasionally. Meanwhile cut the cherry tomatoes in half and strain the liquid off the Kalamata, then add them both to the frying potatoes, mix them up and fry for a further 3 minutes. 

Final touches now. 

Get a roasting pan and put your potatoe/Kalamata/tomatoe mix into it (do not push it down into the pan, let it sit loose). 

Now take your cloves of garlic (peeled) & rip off some sprigs of fresh rosemary (about a handful) and scatter them across the roasting pan. 

Take your seared rack of lamb and place it (fat side up!) on top of your beautiful smelling & colorful looking potatoe mix, add a good splash of olive oil & some more fresh rosemary. 

Place in your preheated oven and cook for approx 20-25mins (a few minuets more if you don't want your meat a little bit pink inside). 

Take a cold drink & wait....

Serve direct to the table & let everyone get stuck in. 

I have to admit that I did enjoy this, the flavors just went so well together & the whole thing took less than 45mins from start to finish. 

Recommended!!