Herb-crusted rack of lamb with rosemary potatoes - Better Homes & Gardens Australia
Savour herb-crusted rack of lamb with rosemary potatoes. A gourmet dish that's perfect for special occasions and sure to impress.
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Cooking tools:
- Oven
- Roasting pan
- Nonstick skillet
- Stove
- Mixing bowl
- Wooden spoon
- Aluminum foil
- Serving platter
- Tongs
- Chef's knife
- Cutting board
- Measuring spoon
- Microplane
- Bread knife
- Kitchen shears
- Plate
Ingredients
- · 1kg baby chat potatoes
- · 1 bulb garlic, halved widthways
- · 5 sprigs rosemary, leaves picked
- · 2 tsp sea-salt flakes
- · ¼ cup extra virgin olive oil
- · Extra 2 Tbsp extra virgin olive oil
- · Sea-salt flakes and freshly ground black pepper, to season
- · 2 x 400g racks of lamb, fat removed, French trimmed
- · 80g butter, chopped, softened
- · 1 Tbsp finely chopped thyme leaves
- · 2 Tbsp finely chopped flat-leaf parsley leaves
- · Finely grated zest of 1 lemon
- · 2 slices day-old white bread, crusts removed, roughly chopped
- · Extra 1 Tbsp finely chopped rosemary leaves
- · Extra 1 clove garlic, finely grated
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