For Sunday dinner this week I made perfectly pink rack of lamb, and as it’s Halloween I accompanied it with roasted baby potatoes and pumpkin. One rack of 8 bones should be enough for two people.
2 cloves of garlic
leaves from 3 rosemary sprigs
leaves from 4 thyme sprigs
6 black peppercorns
couple of pinches of sea salt
splash of olive oil, until desired consistency is achieved
Clean the bones with a sharp knife. Blend all ingredients together, and rub all over the rack of lamb. Ideal marinade time is at least four hours, or overnight.
Roast baby potatoes and pumpkin
500g baby potatoes
leaves from couple of rosemary sprigs
leaves from few thyme sprigs
pinch of sea salt
pinch of freshly ground black pepper
black olives, quantity to taste
Preheat the oven to 220°C (fan). Boil the potatoes for 10 minutes. Strain, and mix all ingredients together. Roast for 40 minutes.
Pan seared, oven roasted rack of lamb
Heat oil in an oven proof frying pan. Brown the rack on all sides, including the ends. Cover the bones with foil, and roast in preheated oven 200°C(fan) / 430°F fat side up for 15 minutes. Rest for 3-5 minutes before cutting.