Ingredients:
- 2 racks of 4 joined Lamb Cutlets
- 4 sprigs Fresh Rosemary
- 4 sprigs Fresh Oregano
- Cracked Sea Salt
- 1 punnet Cherry Tomatoes
- 5 Potatoes
- 1 tbsp Butter
- 80mL Milk
- 200g long Green Beans
- Olive Oil (drizzle)
Method:
- Preheat oven at 180. Remove fat from between bones, leaving most on meat.
- Score the fat on the meat in a criss-cross and season with cracked sea salt.
- Place rosemary sprigs in the criss-cross scores and put lamb racks, bones facing up, in a roasting dish, cover bones with alfoil.
- Scatter oregano in dish and place in the oven for 35 min. Add cherry tomatoes to roasting dish and cook with the lamb for a for a further 10 – 15min.
- Remove from oven and rest for ten minutes covered with alfoil.
- Peel and chop potatoes and boil until tender.
- Drain off water and add butter milk and salt. Mash all together.
- Cut off the ends of the beans and seam until bright green.
- Add a drizzle olive oil before serving.
- Place a scoop of mashed potato on a dinner plate, cut lamb rack into cutlets, place two cutlets on top of the mashed potato, add some beans and tomatoes.