green pep­per­corn- crusted lamb rack with crunchy pota­toes

Sunday Tasmanian - Tassie Living - - TASTE -

1 tea­spoon green pep­per­corns 1 tea­spoon fen­nel seeds 2 cloves gar­lic, crushed 400g waxy pota­toes, thinly sliced 1 ta­ble­spoon olive oil, plus ex­tra, for brush­ing sea salt and cracked black pep­per 400g French trimmed lamb rack wa­ter­cress springs, to serve

Pre­heat oven to 220C. Grind pep­per­corns, fen­nel and gar­lic in a mor­tar and pes­tle. Place the potato and oil in a bowl, sprin­kle with salt and pep­per and mix to com­bine. Place the pota­toes, over­lap­ping, on a lightly greased 19cm x 29cm bak­ing tray. Roast for 15 min­utes. While the potato is cook­ing, heat a non- stick fry­ing pan over high heat. Brush the lamb with oil and sprin­kle with salt and pep­per. Cook for 3- 4 min­utes or un­til browned. Coat the lamb with the pep­per­corn mix­ture and add to the tray with the potato. Roast for a fur­ther 12- 15 min­utes for medium- rare or un­til cooked to your lik­ing. Cover with foil and stand for 10 min­utes. Serve lamb with pota­toes and wa­ter­cress. Serves 2.

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