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Balsamic lamb rack with potato salad
Balsamic lamb rack with potato salad
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Succulent balsamic-glazed lamb rack served with a fresh potato salad for the perfect roast dinner.
Ingredients:
  • 1 kg baby potatoes
  • 9.20 gm olive oil
  • 800g Lamb Rack Roast
  • 80ml balsamic vinegar
  • 2 garlic cloves, crushed
  • 100g green beans, trimmed
  • 100g snow peas, trimmed
  • 3 radishes, thinly sliced
  • 2 spring onions, thinly sliced
  • 80ml dressing
Instructions:
  • Preheat oven to 200C. Boil the potatoes in salted water for 12-15 minutes until tender. Drain, cool, and halve.
  • In a large frying pan over medium heat, warm the oil. Season the lamb with salt and pepper, then brown both sides for 5 mins. Mix vinegar, brown sugar, and garlic in a small bowl to make a glaze. Brush the lamb with the glaze, saving some for later. Transfer the lamb to a rack in a roasting pan. Roast for 30 mins. Let the lamb rest for 10 mins covered with foil, then slice into cutlets.
  • Blanch beans and snow peas in boiling water for 2 minutes, then drain and cool under cold water. Slice beans, halve snow peas diagonally, and combine with potato, radish, spring onion, and dressing in a serving bowl. Toss gently together.
  • In a small saucepan, warm up the remaining glaze on low heat for 3-5 minutes until slightly thickened. Drizzle the glaze over the cutlets and serve with the potato salad.

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