Ingredients

For the lamb

3 tbs extra virgin olive oil

4 x 200G lamb racks – trimmed

2 heaped tbs dried oregano

Juice of 2 lemons (+ rind of 1 lemon)

3 garlic cloves crushed

For the roasted lemon potatoes

500g potatoes

Juice of 1 lemon

6 tbs extra virgin olive oil

1 heaped tsp dried oregano

 

Method

  1. Preheat the oven to 200C. 
  2. Quarter your potatoes and add them to a pot of boiling water.  Boil until semi cooked. (This process helps to speed up the cooking time in the oven).
  3. Place the lemon juice, rind, crushed garlic, olive oil, salt & pepper in a bowl and combine.Add the lamb to a baking dish lined with non-stick baking paper and thoroughly coat with the mixture.
  4. Crush the dried oregano in the palm of your hands as you sprinkle it over the lamb. Let the lamb marinade whilst you continue preparing the potatoes.
  5. Drain the water and toss the potatoes in a colander to rough them up a bit.
  6. Spread the potatoes out in a non-stick ovenproof dish.
  7. Dress them with the lemon juice and the olive oil, add a generous amount of salt and cracked black pepper.
  8. Crush the dried oregano in the palm of your hands as you sprinkle it over the potatoes.
  9. Roast in the oven until crispy and golden, tossing the potatoes in their sauce as they cook.
  10. Place the lamb in the oven – for medium rare roast for 20 minutes, or to your liking.

Tip: Let the lamb rest for 10 minutes covered in foil before slicing it to serve !