A favorite recipe from Chef Jamie Oliver
Ingredients
1 bag organic purple, red and white fingerling potatoes
12 organic cherry tomatoes
1/2 cup pitted Kalamata olives
Olive oil
Frenched rack of lamb (6 bones)
3 rosemary
6 cloves garlic
Rosemary salt and fresh ground black pepper
Directions
- Preheat oven to 375. Precook potatoes in boiling salted water for 12-15 minutes until tender. Drain and set aside.
- Heat oil in large fry pan over high heat. Season lamb with rosemary salt and fresh ground black pepper. Sear until golden on outside. Remove and place on plate
- Crush the drained potatoes and add to hot pan on medium low. Stir in tomatoes and olives and re-season. Scatter rosemary and garlic cloves. Drizzle with more extra virgin olive oil.
- Place in roasting pan and roast for 20 minutes until lamb is medium rare. Serve lamb over potatoes and tomatoes. Garnish with herb or arugula pesto.
