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Sage-roasted lamb rack with leek, potato and mustard salad
Sage-roasted lamb rack with leek, potato and mustard salad
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Prep Time:
75 minutes
Cook Time:
20 minutes
Total Time:
95 minutes
Ingredients:
  • 36.40 gm olive oil
  • 20.00 ml chopped fresh sage leaves
  • 4 French-trimmed lamb cutlet racks (3 cutlets in each rack)
  • olive oil cooking spray
  • 800g desiree potatoes, chopped
  • 75.08 gm olive oil
  • 2 medium leeks, thinly sliced
  • 20.00 ml white wine vinegar
  • 11.80 gm wholegrain mustard
  • 20.00 ml chopped fresh chives
Instructions:
  • In a glass or ceramic dish, mix together the oil, garlic, and sage. Add the lamb and toss to coat. Cover and refrigerate for 1 hour.
  • Preheat the oven to 180°C. Coat a large frying pan with oil and heat over medium-high heat. Sear the lamb for 5 minutes, turning occasionally, until lightly browned. Transfer the lamb to a wire rack set in a large roasting dish. Roast for 20 minutes for medium doneness, or adjust cook time to your preference.
  • While the potatoes are cooking, boil them in a saucepan of water over medium-high heat for 10 minutes until tender. Drain and let cool.
  • In a frying pan over gentle heat, warm 1 tablespoon of oil. Add the leek and sauté for about 5 minutes, or until it becomes tender.
  • In a large bowl, combine the remaining oil, vinegar, and mustard by whisking. Add in the potatoes, leek, and chives, tossing gently to mix well. Divide the salad between plates, top with the lamb, and serve.

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