Lemon and herb lamb racks with Greek-style potatoes

Have a go at this mouth-watering lamb dish. It’s topped with a zesty gremolata for added flavour.

4

30m

Note: + resting time

1h

Ingredients

  • 800g mayan gold or kipfler potatoes, cut lengthways into wedges
  • 1 large red onion, cut into wedges
  • 1/2 cup (125ml) chicken stock
  • 1 Coles Zesting Lemon, zested, juiced
  • 2 tablespoon extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 (about 550g each) Coles Australian Lamb Rack Roasts
  • 250g vine-ripened cherry tomatoes
  • Lemon wedges, to serve

GREMOLATA

  • 1/4 cup finely chopped flat-leaf parsley
  • 1 Coles Zesting Lemon, zested
  • 1 tablespoon chopped oregano
  • 1 garlic clove, crushed

Method

STEP 1

Preheat oven to 200°C. Combine potato, onion, stock, 1/4 cup (60ml) lemon juice and 1 tablespoon of the oil in a roasting pan. Season. Combine lemon zest, garlic and remaining oil in a bowl. Rub over lamb. Place on potato mixture. Roast for 45 mins or until cooked to your liking. Transfer lamb to a plate. Cover and set aside for 15 mins to rest.

STEP 2

Add tomatoes to the potato mixture and roast for 15 mins or until the potato is golden.

STEP 3

To make the gremolata, combine the parsley, lemon zest, oregano and garlic in a bowl.

STEP 4

Sprinkle lamb with gremolata. Serve with potato mixture and lemon wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.