Lamb racks and asparagus with potatoes and watercress sauce
Spring lamb rack recipe
4
Serves
15 mins
Prep Time
45 mins
Cook Time
Recipe author
Kathy Paterson
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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Ingredients
Watercress Sauce
2 handfuls watercress
picked leaves
handful flat-leaf parsley
leaves
1 spring onion
trimmed and sliced
125ml yoghurt
natural
a squeeze lemon juice
sea salt
Spring Lamb
2 Quality Mark lamb racks
i
trimmed, at room temperature
olive oil
for rubbing
2 tablespoons fresh herbs
chopped
sea salt
black pepper
Potatoes and Asparagus
600g Agria potatoes
scrubbed and left whole if small; halved if larger
16 thick asparagus spears
trimmed
olive oil
for rubbing
sea salt
black pepper
Method
Watercress Sauce
Spring Lamb
Potatoes and Asparagus
To Serve
1
Place the watercress, parsley and spring onion in a food processor and process to roughly chop.
2
Add the yoghurt and process until smooth.
3
Season with lemon juice and salt.
4
Place in a bowl, cover and keep in the fridge until needed.
