Herb-crusted lamb racks with kipfler potatoes and leek

Preparation time 25 minutes Cooking time 55 minutes

Tip Herbed breadcrumb mixture can be patted onto racks the day before serving. Cover and refrigerate overnight.

Serving suggestion Mesclun with a lemon and rosemary-scented vinaigrette marries with this main course beautifully.

  • 4 x 3-cutlet racks of lamb (900g)
  • 1/4 cup (20g) fresh breadcrumbs
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 teaspoons finely chopped fresh thyme
  • 3 garlic cloves, crushed
  • 3 teaspoons bottled coriander pesto
  • 1kg kipfler potatoes, halved lengthways
  • vegetable-oil spray
  • 1 teaspoon sea salt
  • 2 medium leeks (700g), trimmed
  • 2 teaspoons low-fat dairy-free spread
  • 1/4 cup (60ml) chicken stock
  1. Preheat oven to moderately hot.
  2. Remove any excess fat from lamb. Combine breadcrumbs, herbs, garlic and pesto in small bowl. Using hands, press breadcrumb mixture onto lamb racks, cover; refrigerate until required.
  3. Place potato in large shallow baking dish; spray with oil, sprinkle with salt. Roast, uncovered, in moderately hot oven 20 minutes.
  4. Place lamb on top of the potato; roast, uncovered, in moderately hot oven 10 minutes. Reduce heat to slow; cook about 20 minutes or until potato is tender and lamb is cooked as desired.
  5. Meanwhile, cut leeks in 10cm lengths; slice thinly lengthways. Melt spread in large frying pan; cook leek, stirring, until leek softens. Stir in stock; bring to a boil. Reduce heat; simmer, uncovered, until liquid reduces by half.
  6. Stand lamb 5 minutes before cutting rack into cutlets; serve cutlets with potato and leek

Serves 4

Per serving 13.7g fat; 437 cal; 5.6g saturated fat; 7.9g fibre; 40.1g carbohydrate