3 – 6 small potatoes
2 carrot, cut
1 punnet cherries
1/2 bunch kale, wash, tear the leaves of the stems and dry on tea towel
12 racks of lamb
1 or 2 sprigs of rosemary
2 cloves of garlic
1/4 c thicken cream
a small piece of butter
Preheat oven 180 deg C. Boil potatoes in microwave with skin on and add a pinch of salt in microwave safe bowl for 18 minutes. Meanwhile potatoes in microwave, cut carrot and put in a separate bowl to microwave for 14 minutes. Then mashed potatoes with thicken cream, butter, salt and pepper.
Wash kale, tear the leaves and dry on towel. Then marinade racks with pounded sea salt, garlic, rosemary and oil for 45 minutes. Then place them in a foiled tray and bake for 18 minutes until crispy and light brown.
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.