Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




James Reeson

Roasted Lamb Rack and Herbed Omelette


Ingredients

Method

  1. Peel and chop the sweet and regular potatoes to about 5 cm square, then toss in an oven tray with olive oil salt and pepper, then into an oven set to 220c for 45 minutes.
  2. In a hot pan, splash oil,then seal the lamb on all sides. Then pop the lamb into the oven with the potatoes for the last 10-15 minutes of roasting. Turn up to 250c.
  3. Toss the herbs together with the egg and melted butter then fry in a non stick pan until it is set, then shred the herb omelette as fine as you can and serve on top of the lamb and potatoes.
No Rating

Notes & Tips

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 
  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Video More Videos

T-bone Steak

Neil Perry


Browse Recipes By...