Felt like having lamb, bought lamb racks, potatoes and cherries tomatoes and as I were going to the cashier, this kale seems to catch my eyes could not resist it, so I grab a bunch. For some colouring, I have added carrots that I have at home.
This is a simple weekend dinner with no hassle preparing and not much utensil to wash. Then we can play scrabble after dinner. Perhaps have dessert ice cream. My meal is colourful, healthy and delicious. Let’s cook!!!
3-6 small potatoes
2 carrots, cut into bite size
1 punnet cherries tomatoes
1/2 bunch kale, wash, tear the leaves of the stems and dry on tea towel
12 racks of lamb
1/2 Tsp salt
1 or 2 sprigs of rosemary
2 cloves of garlic
1/4 c thicken cream
a small piece of butter
Marinade racks with pounded sea salt, garlic, rosemary and oil for 45 minutes in a foiled tray. Preheat oven 180 degrees C. Boil potatoes in with skin on and add a Tsp salt in water of pot. Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
Meantime, cut carrots into bite size and set aside. Just before potatoes time up, about 7-9 minutes left, add in cut carrots and boil it. When potatoes are soft, and carrots are tender removed from pot. Then mashed potatoes with thicken cream, butter, salt and pepper to taste.
Spoon carrots out of boiling water and set aside keep warm with foil on plate. Wash kale, tear the leaves and dry on towel and bake for about 18 minutes until crispy. Bake the lamb on foiled tray; 9 minutes on one side then turn and bake further 7-9 minutes or to your liking. Rest in oven 5-8 minutes. Roast Cherries in a separate tray for about 10-12 minutes, until juice drip out and cherries are soft and char a bit. To plate arrange kale, carrot, cherries and the racks. Each have 3 racks. Enjoy with a glass of red wine.