Rack of Lamb with Crushed New Potatoes and a Tomato, Basil and Red Wine Sauce

Pan-seared rack of lamb roasted until tender, served over buttery crushed new potatoes with a glossy red wine reduction sauce.

Dinner Lamb Potatoes Main Course Red Wine

Estimated Nutrition

Calories

1152

kcal / serving

1152 kcal total

Carbs

32.5g

per serving

32.5 g total

Fat

82.1g

per serving

82.1 g total

Protein

58.4g

per serving

58.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

piece

Beef Stock Cube

Dairy

gram

Butter

for potatoes

gram

Butter

for sauce

Liquids

175

Red Wine

Meat

piece

Lamb

3 rib rack

NutsSeeds

sprig

Rosemary

fresh

clove

Garlic

skin-on and squashed

gram

Salt

to taste

gram

Black Pepper

freshly ground, to taste

tbsp

Chives

chopped fresh

OilsFats

Olive Oil

for drizzling

Vegetables

150

gram

New Potatoes

Method

Preheat the oven to 180°C.

Heat 30ml olive oil in a pan and sear the seasoned lamb with rosemary and garlic for 3 minutes.

Roast the lamb in the oven for 10 minutes and let it rest before carving into chops.

Boil the potatoes for 9 minutes until tender, then drain and crush with chives and butter.

Simmer the wine and stock cube for 10 minutes until reduced by half, then whisk in butter.

Serve lamb chops over the potato tower, spoon the sauce around, and drizzle with olive oil.