natural raised New Zealand lamb carved off the bone / fingerling potato / braised greens / Madras curry and coconut cream

In a small bowl, mix together minced garlic, rosemary, thyme, olive oil, salt, and black pepper. Rub this mixture all over the rack of lamb and let it marinate for at least 30 minutes at room temperature.

Marinate the Lamb

Preheat the oven to 400°F (200°C). Place the marinated rack of lamb on a roasting pan and roast for about 20-25 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Let it rest for 10 minutes before carving.

Roast the Lamb

While the lamb is roasting, wash the fingerling potatoes and cut them in half lengthwise. In a bowl, toss them with olive oil, salt, and pepper.

Prepare the Potatoes

Spread the potatoes on a baking sheet and roast in the oven for about 25-30 minutes until golden and crispy. Toss with fresh parsley before serving.

Roast the Potatoes

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the chopped greens and vegetable broth. Season with salt and pepper. Cover and cook for about 10-15 minutes until the greens are tender.

Cook the Greens

In a small saucepan, combine Madras curry powder, coconut cream, lime juice, and salt. Heat over low heat, stirring, until warmed through. Do not boil.

Prepare the Sauce

Rack of lamb

Garlic cloves

Fresh rosemary

Fresh thyme

Olive oil

Salt

Black pepper

Fingerling potatoes

Fresh parsley

Swiss chard or kale

Vegetable broth

Madras curry powder

Coconut cream

Lime juice

Garlic & Herb Rack of Lamb*

Make Garlic & Herb Rack Of Lamb* Recipe in just 1h 30m. natural raised New Zealand lamb carved off the bone / fingerling potato / braised greens / Madras curry and coconut cream

Garlic & Herb Rack Of Lamb* Recipe

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