This is rack of lamb for beginners, so easy an idiot could make it. And I should know.
The simplicity belies a very impressive finished product, so if you are entertaining over Easter (or any other time really) this is a perfect go to dish. No need to be faffing around with multiple types of veg and perfect roast potatoes - this dish is ready in 45 minutes tops from start to finish.
Ingredients: (All available from M&S)
· 380g pack Rosemary Potatoes
· 25g sourdough pavé bread
· 25g Greek Olives with Oregano, finely chopped
· 1 tbsp chopped fresh thyme leaves
· 1 tbsp chopped fresh parsley
· 1 tbsp olive oil
· 1 x 330g French-trimmed rack of lamb
· 1 tsp Dijon mustard
· 200g Boston beans or fine green beans
1. Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Cook the potatoes according to the packet instructions.
2. Put the bread in a food processor and pulse to form rough crumbs. Transfer the crumbs to a bowl and stir in the chopped olives, thyme and parsley, then season with salt and freshly ground black pepper.
3. Heat the oil in a frying pan and add the lamb. Cook over a high heat until browned all over, then transfer to a board. Remove any excess oil with kitchen paper.
4. Spread the mustard over the lamb and press the crumb mixture on top. Put the lamb in a small roasting tin and roast for 25 minutes. Transfer to a board and leave to rest for 5 minutes. Meanwhile, cook the beans in boiling salted water for 3 minutes, until just tender.
5. Divide the potatoes and beans between 2 plates, then slice the lamb into cutlets to serve.
141 calories 9g fat (3.6g saturated) 8.3g carbohydrates 1.3g sugar 2g fibre 6g protein 0.45g salt
Here's what it looks like coming out of the oven. Convinced yet?
I've always been a bit scared of this cut for some reason - but I'll be adding it to my collection from now on.
A huge thumbs up and thanks to M&S for a truly delicious meal.
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Disclosure: I was provided with the products by M&S to test out this recipe. All words and pictures are my own.