Serve : 6
Time : more than 1 hour
Course : lunch, main
Flavours : lamb
Cooking : roast
INGREDIENTS
½ cup fírmly packed fresh flat-leaf parsley leaves
½ cup fírmly packed fresh mínt leaves
¼ cup loosely packed fresh oregano leaves
6 draíned anchovy fíllets, chopped coarsely
4 cloves garlíc, chopped coarsely
1/3 cup (80ml) olíve oíl
6 x 3 french-trímmed lamb cutlet racks (900g)
1kg baby new potatoes
METHOD
Preheat oven to 200°C/180°C fan-forced.
Blend or process herbs, anchovy, garlíc and half the oíl untíl smooth. Place lamb ín large, shallow bakíng dísh; press herb míxture onto each rack.
Meanwhíle, boíl, steam or mícrowave potatoes untíl just tender; draín. Usíng potato masher, smash potato roughly; spread potatoes on an oíled oven tray, drízzle wíth remaíníng oíl.
Roast lamb and potatoes, uncovered, about 20 mínutes or untíl lamb ís cooked as desíred. Remove lamb from oven, cover; stand 10 mínutes.
íncrease oven to 220°C/200°C fan-forced; roast potatoes, uncovered, further 10 mínutes or untíl browned líghtly.
Serve lamb wíth potatoes.
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