Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
10 Anya potatoes
1 handful of cherry tomatoes
6 bone rack of lamb
1 handful of kalamata olives, stoned
1 small handful of garlic cloves
Sea salt and freshly ground black pepper
A few sprigs of rosemary
2 glugs olive oil
Method
Preheat the oven to 190°C, 375°F, gas mark 5.
Boil the potatoes until tender, and squeeze the pips from the tomatoes. Stick a
largefryingpanonahighheatandsearthelambuntilgolden.Removeandputto
one side while you crush the drained potatoes in the frying pan (use a masher,
rolling pin or the likes) then leave to fry for a couple ofminutes. Stir the tomatoes
and olives into the potatoes with some seasoning and rosemary sprigs, drizzle
with a little olive oil and place in a roasting tin. Place the lamb on top of the
potatoes and cook according to pack instructions until medium.
Slice the lamb into chops and serve with the crispy potatoes and a little salsa
verde, or an extra drizzle of olive oil.
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