Ingredients
For the Potatoes
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Oil, olive 75 ml
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Potatoes, small chats, halved 2 kg
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Garlic puree 20 g
For the Lamb
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Lemon, zest 5 g
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Thyme, fresh, chopped 10 g
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Bread, crumbs 70 g
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8 Lamb racks, French-trimmed 2 x
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Rosemary, chopped 10 g
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Parsley, chopped 10 g
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Dijon mustard 40 g
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Peppercorns 3 g
To Finish
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Spinach, wilted 375 g
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Vinegar, red wine 20 ml
Preparation
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For the Potatoes
- Mix 20 ml of the olive oil and 10 g of the garlic puree together. Drizzle potatoes with garlic oil and sprinkle with KNORR Aromat. Roast for about 60 minutes, or until crisp.
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For the Lamb
- Season the lamb racks well with KNORR Beef Booster andpeppercorns; drizzle with 50 ml of the olive oil. Sear the lamb on both sides in a frying pan.
- Spread the Dijon mustard evenly over the seared meat. Mix breadcrumbs, remaining garlic puree, herbs, lemon zest and remaining oil together. Pat onto the mustard so the crumbs stick.
- Transfer the racks to a baking tray and roast for 15-20 minutes for medium-rare. Allow the lamb to rest for 5-10 minutes before carving.
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To Finish
- Serve with the potatoes and wilted spinach, drizzled with red wine vinaigrette.
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Tip
- Be inventive, mustard is great to use on meats as a rub or crust for added flavour!
