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  • 2 lamb racks

  • 1 egg yolk

  • ½ cup chopped basil

  • ½ cup chopped mint

  • ½ cup chopped parsley

  • 50g melted butter

  • 1 kg potatoes

  • 500g sweet potato

  • Splash of Always Fresh Olive Oil

  • Salt and pepper


  • 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.


For more information and recipes from this series, click on the following link

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