Herb-Crusted Lamb Racks with Kipfler Potatoes and Leek
A roasted lamb rack smothered in herb crust served with crispy roasted potatoes finished off with leeks gently poached in wine and stock. What more could the fa
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 4 (900g) 3-cutlet racks of lamb, trimmed
- 1/4 cup (20g) fresh white breadcrumbs
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 teaspoons finely chopped fresh thyme
- 3 cloves garlic, crushed
- 3 teaspoons bottled coriander pesto
- 1 kilogram kipfler potatoes, halved lengthways
- vegetable oil spray
- 1 teaspoon sea salt
- 2 (700g) leeks, trimmed, cut into 10cm lengths, thinly sliced lengthways
- 2 teaspoons butter
- 1/4 cup (60ml) chicken stock
- 1/4 cup (60ml) dry white wine
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