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Roasted lamb rack with Greek chimichurri and haloumi potatoes
Roasted lamb rack with Greek chimichurri and haloumi potatoes
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in Curtis Stone's Greek lamb rack with tangy Chimichurri and crispy haloumi potatoes.
Ingredients:
  • 1kg small chat potatoes, washed
  • 182.00 gm olive oil, divided
  • 2 x 550g lamb rack roast
  • 62.50 ml chopped fresh flat-leaf parsley
  • 60.00 ml fresh mint, chopped
  • 40.00 ml fresh whole oregano leaves
  • 1 lemon, zested and juiced
  • 10.00 ml shallot, finely chopped
  • 1/2 tsp crushed red chilli flakes
  • 180g haloumi, grated
  • 60ml thickened cream
Instructions:
  • Preheat your oven to 220C and place a sturdy baking tray on the lower rack to heat up.
  • In a large bowl, mix the potatoes with 2 tablespoons of oil, salt, and pepper. Roast on a preheated baking tray for 30 minutes until crispy outside and tender inside. Lightly smash the potatoes with the back of a wide wooden spoon to compact them. Transfer to a 25cm x 25cm x 5cm baking dish.
  • Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over medium-high heat, add 2 tablespoons of oil, then sear the lamb for about 6 minutes until golden brown all over. Place the lamb racks fat side up on a separate baking tray. Roast the lamb for 18 minutes until desired doneness of 55C when tested with a meat thermometer. Let the lamb racks rest on a carving board for 5 minutes before serving.
  • Combine parsley, mint, oregano, lemon zest, 1 tablespoon lemon juice, shallot, chilli flakes, and the remaining 6 tablespoons oil in a small bowl. Season with salt and pepper to taste.
  • Preheat the grill. Mix haloumi and cream in a bowl. Pour the cheese mixture over the roasted potatoes. Grill for 2-4 mins until the cheese is golden and slightly melted.
  • Serve by portioning the lamb into 8 double chops and arranging 2 double chops on each of 4 plates. Drizzle some sauce over the lamb and serve with warm haloumi potatoes.

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