Page Text: 600g Baby Cream Delight potatoes
1 1/2 tablespoons olive oil
25g fresh breadcrumbs
2 tablespoons chopped fresh continental parsley
2 teaspoons finely grated lemon rind
1 garlic clove, crushed
1 lamb rack (8 cutlets), French-trimmed
METHOD
Step 1
Preheat oven to 200°C. Cook the potatoes in a large saucepan of salted boiling water for 15 minutes or until tender. Drain. Place potatoes in a roasting pan. Use a potato masher to lightly crush the potatoes. Drizzle over 1 tablespoon of oil. Season with salt. Bake for 15 minutes.
Step 2
Meanwhile, combine the breadcrumbs, parsley, lemon rind, garlic and remaining oil in a bowl. Season. Press the breadcrumb mixture firmly onto the lamb.
Step 3
Add lamb to the roasting pan. Bake with the potatoes for 25-30 minutes for medium or until lamb is cooked to your liking and potatoes are crisp. Cover lamb with foil. Set aside for 10 minutes to rest. Cut in half. Serve with the potatoes.
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