[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 21/05/24. See terms.
Photo of Rosemary rack of lamb and baby rosti by WW

Rosemary rack of lamb and baby rosti

Total Time
55 min
20 min
25 min
Crunchy, golden potato cakes and fresh grapes with rocket add a gourmet element to traditional roast lamb


Red skin potato

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

Oil spray

2 x 3 second spray(s)

Lamb French cutlet(s) or rack(s), raw

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

Fresh rosemary

1 tbs, finely chopped


2 tsp

Ground cumin

1 tsp, seeds


1 tsp, black, freshly ground


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

Green grapes

200 g, seedless, halved


½ small, cut into chunks

Balsamic vinegar

2 tbs


  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.