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- 1 x rack lamb (about 8 ribs)
- 2 Tbls seasoning - to your desire
- 4 x medium sebago potatoes
- 1/2 tspn chili powder
- 1/2 tspn turmeric
- 1 tspn good quality curry powder
- 1/4 cup olive oil
- 3 pinches salt & pepper
Cut the potatoes in quarters and pre-boil the for about 5 minutes. Dress with oil, curry powder, chili and turmeric and toss in a strainer. Allow the flavours to mix while preparing the meat. You can add more chili depending on how much you can handle!
Preheat the oven to 230 degrees Celsius.
Briefly trim the rack to the desired amount of fat. I like the extra little bit because it bastes the meat and allows me to cook it at a higher temperature to begin with for that first sizzle. Score the fat and rub in your desired seasoning. I used some Cajun spice that I get from a local spice man but you can use some tandoori or fresh herbs with a drizzle of lemon juice. Finally, drizzle with oil and sprinkle with some salt and pepper.
In a large roasting pan, place a little bit of oil on the bottom. Then add the rack, fat side up and put the potatoes around it. You can also put some pumpkin or other vegetables in if you want. They will all get some of the lovely flavour from the oil.
Cook for 35 minutes in total. 10 minutes on 230 then reduce to 200 for the final 25 minutes. This will give you medium to medium rare meat. 45 minutes will be about medium to medium well. If you go anymore then medium, you will ruin the meat.
Take the meat out and allow to rest for 15 minutes while you crisp up the potatoes a little more in the oil.
Serve with some gravy or ideally with some flavoured Greek yogurt. I like some nice fresh herbs, lemon juice, honey and a good crush to thoroughly mix in to the yogurt. Don’t be afraid to cook with this much oil, it is all about flavour.