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Spice-crusted Lamb Racks with Mojo Potatoes

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Ingredients Method Notes

Ingredients
  

  • 1/2 c olive oil
  • 4 4-5 cutlet lamb racks
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 2 tsp balck peppercorns
  • 2 garlic cloves chopped
  • 1 green capsicum seeds removed, roughly chopped
  • 1 bunch flat-leaf parsley extra sprigs for garnish
  • 1/2 long green chilli seeds removed, roughly chopped
  • 2 tsp ground cumin
  • 50 ml olive oil
  • 1 garlic clove
  • 2 thyme sprigs leaves picked
  • 600 g waxy potatoes peeled, boiled, cut into 2cm pieces

Method
 

  1. Heat 1tbs oil in a large ovenproof frypan or roasting pan over medium-high heat and brown lamb racks on both sides. Set aside to cool completely.
  2. Meanwhile, combine spices, garlic and 100ml olive oil with 2 tsp sea salt in a food processor and process to a smooth past. Rub into the skin side of the cooled lamb, then cover and marinate in the fridge for 1 hour.
  3. Preheat the oven to 200°. Bring lamb to room temperature. roast lamb for 8 minutes for rare or until cooked to your liking. Cover loosely with foil and set aside to rest for 5 minutes.
  4. Using a food processor, process capsicum, parsley, chilli, cumin, oil, garlic and thyme until finely chopped. Transfer to a bowl with the hot potato and toss to combine.
  5. Carve lamb racks and serve with mojo potatoes and garnished with extra parsley sprigs.

Notes

Source: Delicious - Love to Cook