Rosemary rack of lamb and baby rosti
Red skin potato
425 g, (desiree), (buy 500g), peeled, grated
2 x 3 second spray(s)
French trimmed lamb cutlet(s) or rack(s)
504 g, (buy 2 x 6 cutlet rack), fat trimmed
1 tbs, finely chopped
1 tsp, seeds
1 tsp, black, freshly ground
4 cup(s), (120g), baby
200 g, seedless, halved
½ small, cut into chunks
- 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.
- 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.
- Combine rocket, grapes and avocado in a medium bowl. Drizzle with balsamic vinegar. Serve salad with the lamb and rosti.