Lamb racks and asparagus with potatoes and watercress sauce
Spring lamb rack recipe
Serves
4
Prep Time
15 mins
Cook Time
45 mins
Here's a classically Kiwi meal that's elegant enough for any special occasion - but don't wait for one to try it. There are many fresh herbs that will lend themselves to these lamb racks. You can use just one, or a combination. Try flat-leaf parsley, thyme, dill, chervil, chives, coriander, and basil.
This recipe is from Kathy Paterson's cookbook, 'Meat & Three'.
Here's a classically Kiwi meal that's elegant enough for any special occasion - but don't wait for one to try it. There are many fresh herbs that will lend themselves to these lamb racks. You can use just one, or a combination. Try flat-leaf parsley, thyme, dill, chervil, chives, coriander, and basil.
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ShareIngredients
2 handfuls watercress
picked leaveshandful flat-leaf parsley
leaves1 spring onion
trimmed and sliced125ml yoghurt
naturala squeeze lemon juice
sea salt
2 Quality Mark lamb racksi
trimmed, at room temperatureolive oil
for rubbing2 tablespoons fresh herbs
choppedsea salt
black pepper
600g Agria potatoes
scrubbed and left whole if small; halved if larger16 thick asparagus spears
trimmedolive oil
for rubbingsea salt
black pepper
Method
Place the watercress, parsley and spring onion in a food processor and process to roughly chop.
Add the yoghurt and process until smooth.
Season with lemon juice and salt.
Place in a bowl, cover and keep in the fridge until needed.
Preheat the oven to 200°C. Heat a roasting tin in the oven.
Heat a large frying pan over medium-high heat.
Rub the lamb racks with olive oil, then press the chopped herbs onto the meat.
Place the racks meat side down in the pan and brown.
Transfer the lamb racks to the hot roasting tin meat side up and roast for 15 minutes for pink lamb, or for 20 minutes if you prefer your meat less pink.
Remove the lamb from the oven and season with salt and freshly ground black pepper.
Cover loosely with foil and a clean tea towel and leave to rest for 10 minutes.
Meanwhile, cook the potatoes and asparagus. Boil the potatoes in lightly salted water until tender, about 15–20 minutes. Drain.
Heat a chargrill or your barbecue grill until hot.
Rub the asparagus spears with olive oil and season with salt and freshly ground black pepper.
Place on the hot grill and grill for about 5 minutes, turning regularly, or until just tender and dark grill lines appear.
Place the potatoes in a shallow bowl and spoon over the watercress sauce.
Slice the lamb racks into 2 pieces or into cutlets and serve with the potatoes and asparagus.
