ROAST RACK OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
Juicy roasted lamb rack, bursting with herby flavours, and ready in just over an hour!
Total Time 1 hours 5 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 190°C/375°F/gas 5.
- Cook the potatoes in boiling salted water for 10 to 15 minutes, or until tender, then drain. Meanwhile, squeeze the seeds from the tomatoes, and destone the olives.
- Heat a lug of oil in a large frying pan over a high heat, add the lamb rack and sear until golden, then remove to a plate.
- Crush the drained potatoes and tip into the frying pan, then fry for a couple of minutes over a medium-low heat.
- Stir in the tomatoes and olives, then season with sea salt and black pepper. Pick in the rosemary, scatter over the unpeeled garlic cloves, and drizzle with a little oil. Transfer to a roasting tray.
- Place the lamb on top of the potatoes. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle – use your instincts (add 5 to 10 minutes if you like your meat well done).
- When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes. Delicious served with a little salsa verde or an extra drizzle of oil.
Nutrition Facts : Calories 479 calories, FatContent 36.2 g fat, SaturatedFatContent 15.4 g saturated fat, ProteinContent 24.1 g protein, CarbohydrateContent 15.1 g carbohydrate, SugarContent 1.7 g sugar, SodiumContent 0.91 g salt, FiberContent 1.5 g fibre
MARY BERRY ROAST BEEF RECIPE | ALTERNATIVE TO TURKEY AT ...
Serve fillet of beef for your Sunday roast with this warming recipe from Mary Berry. This easy roast beef dinner is quick to make and is tasty with horseradish.
Provided by Mary Berry
Yield Serves 8-10
Number Of Ingredients 1
Steps:
Preheat the oven to 220°C/200°C fan/Gas 7.
Rub the beef fillet with oil. Scatter the crushed peppercorns on a board and roll the fillet in them. Sprinkle with salt.
Heat a frying pan until very hot. Brown the fillet on all sides until sealed and golden brown. Transfer to a small roasting tin and roast in the preheated oven for 20 minutes for medium rare – rest before carving.
To make the sauce, measure all the ingredients into a bowl, season with salt and pepper and mix to combine.
Carve the beef into thin slices and serve with the sauce.
Prepare ahead: to serve cold, the beef can be roasted 2 days ahead; carve just before serving otherwise the beef will discolour. To serve hot, brown the beef up to 12 hours ahead and roast to serve. The sauce can be made up to 2 days ahead; the flavours will be stronger the longer it is left.
Roast on the second set of runners in the roasting oven for 20 minutes.
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Total Time 240 minutes
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Cuisine American
Calories 355 kcal per serving
- Season chicken with garlic salt and pepper and place in slow cooker. Combine maple, balsamic, and Dijon in a small bowl and whisk until smooth. Pour over the legs, making sure the chicken is covered. Set a 6-quart slow cooker to HIGH and cook 4 hours, or until cooked through and tender.
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Total Time 240 minutes
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