Persian-Glazed Rack of Lamb with Herby Potatoes
(Easier than you think!)
500g Rack of Lamb, French Trimmed
3 tsp Redcurrant Jelly
1 tsp Ras el hanout
1 Garlic Bulb
5 White Potatoes, cubed
Handful Chopped Fresh Thyme
Handful Chopped Fresh Mint
Preheat oven to 180. In a frying pan, drizzle a big glug of olive oil and a sprinkle of salt. Turn on high heat. Half your garlic bulb width-ways and place in the pan. When sizzling, place your rack of lamb, fat side down, in the pan. Cook for 6 - 8 minutes to render the fat then transfer into a roasting dish.
In the fat left in the pan, pour your chopped potatoes and fry until they are crispy on each side. Add your chopped thyme and toss in the pan then pour in the dish around the rack of lamb.
Rub the ras el hanout then the redcurrant jelly into the lamb and sprinkle with a pinch of salt.
Place in the oven for 18 - 20 minutes for it to be pink and juicy in the middle.
Allow the lamb to rest for at least 5 minutes before slicing and serving. Serve with a green salad dressed in lemon juice.