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10
LAMB RACK WITH ROSEMARY POTATOES
Serves: 4
Preparation time: 20 minutes
Cooking time: 2 hours approx.
Ingredients:
12 chat potatoes
600-800g frenched rack of lamb
2 tsp salt
cracked black pepper, to taste
1 Tbsp butter
2 sprigs rosemary, leaves picked
2 garlic cloves, crushed
1 Tbsp olive oil
Method:
1. Add the potatoes to a pan of cold salted water. Bring to the boil, then cook until the
potatoes are tender, or for about 10 minutes.
2. Rub the lamb all over with 1 teaspoon of the salt and pepper. Heat the butter in a frying
pan until foaming. Add the lamb, skin side down rst, and cook until well browned on all
sides; about 5 minutes.
3. Drain the potatoes and add to the base of the ceramic bowl. Add the rosemary, garlic,
remaining salt and olive oil, and toss to combine. Top with the lamb rack, bones facing up,
and the pan juices.
4. Select ‘temp probe’ and use the ‘up/down’ arrows to set the temperate to 63C for
medium-rare lamb, or to your liking (see chart below). Lock the lid in place, and insert the
temperature probe through one of the insertion portals in the lid and into the thickest part
of lamb rack (between the bones). Press ‘start’. The unit will sound with an audible beep
once the meat comes to temperature.
5. Remove the lamb to a foil-lined tray. Wrap in foil and rest for 10-15 before slicing into
individual cutlets.
Lamb Internal Temperature Chart
Rare = 60C
Medium-Rare = 60-65C
Medium = 70C
Well Done = 75C
TEMPERATURE PROBE