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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 1 Jac and Shaz: Rack of Lamb with Crushed Potatoes and Lemon Green Beans


Watch MKR on TV2 and TVNZ OnDemand

Prep: 30 mins                                  

Cook:  50 mins                                           

Serves: 4 

 

Ingredients

  • 1kg chat potatoes
  • 250g punnet cherry tomatoes
  • 8 garlic cloves, skin on
  • 2 tbs olive oil
  • 20 pitted kalamata olives
  • 2 x 6-cutlet lamb racks, trimmed
  • olive oil, for brushing
  • 8 sprigs rosemary

 Sauce

  • 250g plain Greek yoghurt
  • 1/4 cup chopped parsley 
  • ½ long red chilli, chopped
  • 2 tsp wholegrain mustard
  • 2 tsp lemon juice

Beans 

  • 400g green beans
  • 1 tbs olive oil
  • finely grated zest & juice of 1 lemon

 

Method

  1. Preheat oven to 200C.
  2. To make sauce, blend or process all ingredients until smooth. Season. Set aside.  
  3. Place potatoes in a saucepan of cold, salted water. Bring to a gentle boil. Boil until just tender. Drain and allow steam to evaporate. Transfer to a baking tray in a single layer and crush lightly with a fork. Add tomatoes and garlic. Drizzle with oil. Season.
  4. Roast for about 30 minutes or until potatoes are browned and crisp, adding olives for last 10 minutes of cooking.
  5. Brush lamb with oil and season.
  6. Heat a frying pan over medium-high heat. Cook lamb fat side down until golden brown. Turn and cook for a further for 2 minutes or until browned. Transfer lamb to a roasting pan on top of rosemary. Roast for about 12 minutes. Remove from oven and lightly cover with foil. Rest for 10 minutes.
  7. Steam beans until just tender.
  8. Place oil and zest in a frying pan over lowest heat for about 5 minutes to infuse. Stir in beans. Add juice. Toss to combine. Season.
  9. Serve lamb with potato mixture, beans and sauce.

 

Tips

  • Reduce heat of sauce by omitting seeds of chilli.
  • Exact cooking time of lamb will depend on size and weight of lamb. 
  • Roast extra potatoes and tomatoes and serve the next day for breakfast, topped with a poached egg and served with some baby spinach.

 

 

 


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