LetzCookMint Lamb with Harissa Potatoes

Ingredients

• 2 x 6-rib lamb racks
• 2 tbsp olive oil, plus 1 tbsp extra
• 4 garlic cloves, crushed
• 2 tbsp mint, chopped
• 1 kg baby new potatoes, halved
• 1 tbsp harissa paste
• Lemon zest and micro cress, to serve

For the pickled salad

• 250 ml apple cider vinegar
• 250 ml water
• 2 tbsp honey
• 2 bunches baby carrots, trimmed and halved length-ways
• 1 courgette, thinly sliced
• 1 red onion, thinly sliced

Instructions

1. Combine lamb, oil, garlic and mint. Cover and marinate for 30 minutes.

2. Preheat oven to hot, 200°C. Toss potatoes in extra oil and harissa. Season well. Place on a lined tray
and roast for 30 minutes.

The pickled salad

1. In a sauce pan, combine vinegar, water and honey over medium heat. Bring to boil, then remove. In a non-metallic bowl, combine vegetables. Add vinegar mixture, cover, set aside.

2. Meanwhile, heat a frying pan on high. Brown lamb on all sides. Bake in the oven with the potatoes
for a further 10 minutes.

3. Serve lamb and potatoes topped with zest and cress. Accompany with pickled salad.

Tips

Prefer roast vegetables? For a vegetarian version of this recipe, toss carrots, courgette and onion in a little oil and honey. Add to tray with potatoes in final 20 minutes of cooking time.

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