Felt like having rack of lamb today. Went to supermarket to get rack of lamb, salad and potatoes. The rack of lamb is not on sale, I still get it as I craved for rack of lamb. I had asked the butcher to cut into individual chops. Glad that salad and potatoes are on sale. Using my leftover mushrooms.

Google: “A rack of lamb, also known as carré d’agneau, is a lamb cut that is perpendicular to the spine and includes 16 ribs or chops. In retail, it is commonly sold as a ‘single’ rack, which means it is sawn longitudinally and includes the 8 ribs on one side only.”

“Searing the rack of lamb before finishing it in the oven can be a very good technique, particularly if you have chosen a simple seasoning. Searing renders excess fat from the rack, builds in additional flavour, and can also create a nice caramelisation of the surface of the meat.”

“New potatoes, also called baby potatoes, are potatoes that have been dug up from the ground before they fully mature. Commercial farmers sometimes harvest young potatoes early to make room for other potatoes to grow underground.”

I am glad that I searched for recipes that are simple with a few ingredients. My dinner is satisfying, hearty, vibrant with just simple marinade, and its sure taste delicious. Let’s bake!!!!

Ingredients

8 bone rack of lamb, cut up already
1 packet mixed salad
1 small packet baby potato, cut into half.
1 punnet medley cherries tomatoes, cut into half
3 Tbs olive oil, divided
2-4 Tbs balsamic vinegar
25 g butter
4 skin on garlic cloves, smashed
leftover sliced mushrooms
salt
black pepper

Method

Preheat oven 200 degrees C. Put the potatoes in a large saucepan of cold water and bring to the boil. Once boiling, cook for 5 minutes until slightly tender. Drain and leave to steam-dry for 2 minutes. Transfer to a baking tray with large sheet of foil, coat in the 2 Tbs oil and season well with a little bit of salt and pepper. Make sure the potatoes are sitting flat on the foil. Wrap in the foil like a big parcel, and wrap again to ensure the potatoes are completely covered. Bake for about 20 minutes.

While potatoes are baking, cook lamb. Season lamb generously with salt, black pepper and rub all over with balsamic vinegar. Line another baking tray with foil. Heat the oil and butter in saucepan. Place the lamb, fat-side down, in the pan and scatter round the garlic. Brown the lamb really well, then turn over.

Baste the lamb with the pan juices, then transfer to the lined baking tray and place into oven for 15 minutes for lamb that is well done. Check potatoes are cooked by inserting a skewer into one of the potatoes. Note: If you prefer lamb pink, give it 10 minutes. Let lamb rest for about 5-7 minutes.

While the lamb is baking, prepare the salad: place some salad in the middle of each plate, scatter cherries tomatoes and mushrooms around the salad. Carefully remove potatoes from the foil and place potatoes in the centre of salad. You are now ready to plate up lamb. Lay three chops resting slightly on potatoes, with the bones pointing upwards. Drizzle some oil over it. Season with a bit more black pepper. Serve with a glass of red wine. Enjoy!!!

https://helenscchin.com/2024/02/16/rack-of-lamb-on-a-bed-of-salad-with-baked-potatoes

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