| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Serves | 6 |
| Cuisine | Mediterranean |
| Special Occasion | Easter |
| Diet | High-protein |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 180°C, gas mark 4.
2
Season the lamb generously with salt and pepper.
3
Mix the tomato paste, 2 tbsp olive oil, Parmigiano mustard and spices and spread over the lamb.
4
Parboil the potatoes for 10 minutes. Drain and place in a roasting tray with 3 tbsp olive oil, rosemary, lemon and garlic.
5
Place the lamb rack on top of the potatoes and roast for 45 minutes, or until the lamb reaches 54°C for medium.
6
Rest the lamb before slicing and serving over the potatoes.
