Saturday, February 20, 2010
Couscous Crusted Rack Of Lamb With Roasted Kipfler Potatoes
Another Friday night, another unplanned dinner; one of the tummies came home with a whole bag full of goodies and I was more than happy to do the cooking. I often love the challenge of cooking whatever I am given and tonight was such situation. In the bag were two beautiful racks of lamb, a punnet of cherry tomatoes, an avocado, some kipfler potatoes and a packet of lamb lettuce.
I seriously can't remember the last time I dealt with a rack of lamb and the internet can be a really confusing place to find the answer on the right temperature and duration for the best results. I ended up checking the meat every 5 minutes and can very proudly tell you this is one recipe you can rely on judging by the end result.
The lamb racks are obviously the stars here so feel free to use whatever side dishes your heart desires.
serves 3 generously
2 lamb racks
400g of kiflet potatoes, quartered
2 sprigs of rosemary, chopped
3 garlic cloves
1/2 tbs of cumin powder
1 tbs tbs of smoked paprika
1/2 tbs of dried oregano
salt and pepper to taste
1/2 cup of couscous
A green salad of your choice
Crush garlic with some salt then mix with 1/2 of the smoked paprika, cumin powder, olive oil, dried oregano and black pepper. Rub lamb racks with the marinate then coat them with couscous, set aside.
Place potatoes in a roasting pan; drizzle with 1 tbs of smoke paprika, chopped rosemary, olive oil and salt and pepper and place it in the oven preheated at 425 degrees C for 20 minutes.
Pan fry lamb racks with a little olive oil til lightly brown (about a minute on each side) Then place them on the rack above the potatoes and roast for 17 minutes for medium rare, turn the racks over half time. Cover the bones with some tin foil to prevent burning.
Rest the racks for at 5 to 7 minutes, meanwhile prepare your salad.
Serve the lamb cutlets with roasted potatoes and the salad of your choice.
With lamb this juicy all you need is some Dijon mustard!