Ingredients per serve
For the Potatoes
-
Oil, olive 75.0 ml
-
Potatoes, small chats, halved 2.0 kg
-
Garlic puree 20.0 g
For the Lamb
-
Lemon, zest 5.0 g
-
Thyme, fresh, chopped 10.0 g
-
Bread, crumbs 70.0 g
-
8 Lamb racks, French-trimmed 2.0 x
-
Rosemary, chopped 10.0 g
-
Parsley, chopped 10.0 g
-
Dijon mustard 40.0 g
-
Peppercorns 3.0 g
To Finish
-
Spinach, wilted 375.0 g
-
Vinegar, red wine 20.0 ml
Preparation
-
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.
-
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.
-
To Finish
- Serve with the potatoes and wilted spinach, drizzled with red wine vinaigrette.
-
Tip
- Be inventive, mustard is great to use on meats as a rub or crust for added flavour!