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Rack Of Comeragh Mountain Lamb With Violette Potatoes Bay And Garlic

Trish Deseine’s Rack of Comeragh Mountain Lamb with Violetta Potatoes, Bay and Garlic.

Trish Deseine’s Rack of Comeragh Mountain Lamb with Violetta Potatoes, Bay and Garlic.

Such a simple and delicious way to make the most of the lamb’s cooking juices. Violette potatoes are nutty and fudgy with a striking colour. This dish has maximum wow factor and flavour factor, especially if you cook and serve it in a cast iron frying pan like mine! If you don’t have one just rely on your usual baking tin and serve the meat on a carving board with the vegetables and juices on the side

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Ingredients

  • 1 Rack of Comeragh Mountain Lamb with 5 - 7 Ribs

  • 6 - 8 Violetta Potatoes, chopped into quarters

  • 3 - 4 Garlic Cloves, whole and left in their skins

  • 1 Bayleaf

  • Olive Oil

  • Salt, Pepper

  • Course

    CourseMain Course Meat Dish

  • Serves

    Serves4/6

  • Time

    Time45 mins

  • Difficulty

    DifficultyBeginner

Method

Pre heat the oven to 190C.
Heat the pan until it is smoking hot and brown the lamb all over.  Reduce the heat, remove the lamb and add some olive oil. Toss the potatoes with the garlic and the bay until they are slightly golden also. 
Gather the potatoes and garlic into the centre of the pan, season lightly and set the rack on top, fat side up.
Roast in the oven for 30/35 minutes or so until the lamb is cooked but still slightly pink and the potatoes are tender. 
Remove from the oven and leave to rest for a good 10 minutes before carving and serving with a green salad or some crisp green beans or cabbage on the side. 
 
Photography by Marta Miklinska. Food Styling by Trish Deseine.

Method

Pre heat the oven to 190C.
Heat the pan until it is smoking hot and brown the lamb all over.  Reduce the heat, remove the lamb and add some olive oil. Toss the potatoes with the garlic and the bay until they are slightly golden also. 
Gather the potatoes and garlic into the centre of the pan, season lightly and set the rack on top, fat side up.
Roast in the oven for 30/35 minutes or so until the lamb is cooked but still slightly pink and the potatoes are tender. 
Remove from the oven and leave to rest for a good 10 minutes before carving and serving with a green salad or some crisp green beans or cabbage on the side. 
 
Photography by Marta Miklinska. Food Styling by Trish Deseine.
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