Name: Mint spring lamb with harissa potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 x 6 rib lamb racks, with the fat trimmed from the bone; 2 tablespoon olive oil, plus 1 tbsp extra; 4 clove garlic, crushed; 2 tablespoon chopped mint; 1 kilogram baby new potatoes, halved; 1 tablespoon harissa paste, lemon zest and micro cress, to serve; Pickled salad; 1 cup apple cider vinegar; 1 cup water; 2 tablespoon honey; 2 bunch baby carrots, peeled, trimmed and halved lengthways; 1 medium courgette, thinly sliced; 1 red onion, thinly sliced

Mint spring lamb with harissa potatoes

The classic combo of lamb and mint is given a spicy kick in this lamb recipe with golden roasted harissa potatoes and tangy pickled vegetable salad

Serves 4

Cook

45M

Marinate

30M

Ingredients

2 x 6 rib lamb racks, with the fat trimmed from the bone

2 tablespoon olive oil, plus 1 tbsp extra

4 clove garlic, crushed

2 tablespoon chopped mint

1 kilogram baby new potatoes, halved

1 tablespoon harissa paste, lemon zest and micro cress, to serve

Pickled salad

1 cup apple cider vinegar

1 cup water

2 tablespoon honey

2 bunch baby carrots, peeled, trimmed and halved lengthways

1 medium courgette, thinly sliced

1 red onion, thinly sliced

Method

1.In a shallow bowl, combine the lamb, oil, garlic and mint. Cover and marinate for 30 minutes.

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

3.For the pickled salad, in a small saucepan combine vinegar, water and honey on medium heat. Bring to the boil, then remove from the heat. In a shallow, non-metallic bowl, combine the carrot, courgette and onion. Pour the vinegar mixture over. Cover and set aside for 10 minutes.

4.Heat a large frying pan on medium high. Cook the lamb racks for 6 minutes, turning on all sides to brown evenly. Transfer to the tray with potatoes. Bake for 10 minutes until the potatoes are crisp.

5.Serve the lamb and potatoes garnished with the lemon zest and micro cress, alongside the pickled salad.

Women's Weekly Food