Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core membership) NZ$60. Offer ends 13/12/24. See terms.
Join now
Photo of Rosemary rack of lamb and baby rosti by WW

Rosemary rack of lamb and baby rosti

12
Points®
Total Time
55 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
Crunchy, golden potato cakes and fresh grapes with rocket add a gourmet element to traditional roast lamb

Ingredients

Red skin potato

425 g, (desiree), (buy 500g), peeled, grated

Oil spray

2 x 3 second spray(s)

Lamb Frenched cutlet or rack, raw

504 g, (buy 2 x 6 cutlet rack), fat trimmed

Fresh rosemary

1 tbs, finely chopped

Salt

2 tsp

Ground cumin

1 tsp, seeds

Pepper

1 tsp, black, freshly ground

Rocket

4 cup(s), (120g), baby

Green grapes

200 g, seedless, halved

Avocado

½ small, cut into chunks

Balsamic vinegar

2 tbs

Instructions

  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Squeeze excess moisture from grated potato and season with sea salt. Form potato into four 8cm circles on prepared tray. Lightly spray with oil. Bake for 25–30 minutes or until golden and crisp.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Add lamb and cook, turning, for 2–3 minutes or until browned. Combine rosemary, sea salt, cumin and pepper on a plate. Roll lamb in rosemary mixture to coat. Place on a baking tray. Bake in oven with potato rosti for 15–20 minutes or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 10 minutes before cutting racks in half.
  3. Combine rocket, grapes and avocado in a medium bowl. Drizzle with balsamic vinegar. Serve salad with the lamb and rosti.

You might like

You might like