Name: Greek lamb with crispy potatoes
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 1
Cuisine: greek
Ingredients: 3 garlic cloves, crushed; 60ml olive oil; 40.00 ml chopped rosemary leaves; 1 lemon, sliced; 4 x 4-cutlet lamb racks; 10 chat potatoes; 150g vine-ripened cherry tomatoes; 160g olive; Good-quality mint sauce, to serve (optional)

Greek lamb with crispy potatoes

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Prep Time:
25 minutes

Cook Time:
40 minutes

Total Time:
65 minutes

Impress with quick and elegant rack of lamb and crispy potatoes in under an hour!

Ingredients:

3 garlic cloves, crushed
60ml olive oil
40.00 ml chopped rosemary leaves
1 lemon, sliced
4 x 4-cutlet lamb racks
10 chat potatoes
150g vine-ripened cherry tomatoes
160g olive
Good-quality mint sauce, to serve (optional)

Instructions:

In a bowl, mix together garlic, 2 tablespoons of oil, rosemary, and lemon. Add lamb, season with salt and pepper, and coat evenly. Allow to marinate for 15 minutes.
Preheat your oven to 180°C.
Parboil the potatoes in a pot of boiling salted water for 5-6 minutes, then drain.
Use a potato masher to gently flatten each potato before arranging them in an oiled roasting pan. Drizzle with the remaining 1 tablespoon of olive oil and season generously. Roast in the oven until golden brown, about 15 minutes.
Heat a large frypan over medium-high heat and sear the lamb on all sides. Place the lamb and pan juices on top of the potatoes with lemon slices and roast for 10 minutes (or to desired doneness). Rest the lamb loosely covered with foil for 5 minutes. Add tomatoes and olives to the potatoes, then return the pan to the oven for another 5 minutes until tomatoes soften. Serve the lamb on the potato mixture and add mint sauce if desired.

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