المكونات
- Lamb rack 1.2kg, French trimmed
- Tomato paste 100g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 5 tbsp
- Parmigiano Reggiano 100g, finely grated
- Dijon mustard 1 tsp
- Paprika ½ tsp
- Chilli powder ½ tsp
- Cumin ½ tsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper To taste
- Baby potatoes 1kg
- Rosemary sprigs 2–3
- Lemon 1, halved
- Garlic head ½
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Lamb rack with tomato crust and roast potatoes
Mediterranean 20 Mins Prep · 45 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Season the lamb generously with salt and pepper.
- Mix the tomato paste, 2 tbsp olive oil, Parmigiano mustard and spices and spread over the lamb.
- Parboil the potatoes for 10 minutes. Drain and place in a roasting tray with 3 tbsp olive oil, rosemary, lemon and garlic.
- Place the lamb rack on top of the potatoes and roast for 45 minutes, or until the lamb reaches 54°C for medium.
- Rest the lamb before slicing and serving over the potatoes.