Tip : For best results, buy frozen or fresh New Zealand or Australian rack of lamb.
Ingredients
- 6-8 baby red or white skinned potatoes cut in half and par boiled
- 6 cloves garlic smashed with the side of a knife
- 1 tbsp olive oil
- 2-3 sprigs fresh Rosemary
- 1 tsp mixed black and red pepper corns
Instructions
- Gather all ingredients before starting recipe.
- Halve 6-8 baby red or white skinned potatoes.
- Add potatoes to a medium saucepan, rinse under running water, then fill to cover the potatoes. Add kosher salt and bring to a boil. Reduce heat and cook for about 10 - 12 minutes, or until the potatoes are firm tender.
- Heat 1 tbsp olive in small skillet over medium heat and add 2-3 sprigs fresh Rosemary and 1 tsp mixed black and red pepper corns.
- When the oil is warm, add 6 cloves garlic smashed with the side a knife and stir to combine.
- Add the parboiled potatoes and cook without stirring for about 15 minutes or while the rack roasts in the oven. Turn the potatoes once the first side has a nice golden color, about 5-6 minutes per side.
