SPRING RACK OF LAMB WITH SWEET POTATO SALAD

SERVES: 6 TIME TO MAKE: LESS THAN 45 MINUTES

A stylish and deceptively simple way to prepare a rack of lamb.

INGREDIENTS

FOR THE LAMB:

2 lamb racks, (6 chops each trimmed by your PnP butcher) 6 ml dijon mustard 2 bags PnP garlic cloves, crushed 1 sprig PnP rosemary 1 sprig flat leaf parsley

FOR THE SALAD AND DRESSING:

4 medium sweet potatoes 60 ml PnP Finest olive oil 3 squeezes limes 1 handful coriander or basil leaves, chopped 15 ml honey 1 PnP knob ginger, peeled and grated 1 PnP red chilli, seeded and chopped 1 PnP garlic clove, crushed

METHOD Slash fleshy side of lamb with a knife to allow flavours to penetrate. Mix mustard, garlic, rosemary and parsley together and rub evenly onto lamb. Cover and marinate in the fridge for an hour. Peel sweet potatoes and slice into 5mm rounds. Blanch in boiling water for 3-4 minutes. Remove and pat dry with kitchen towel. Mix remaining dressing ingredients together in a bowl and leave to infuse. Grill potato slices on a kettle braai for a minute or two on each side until charred and cooked through. Toss with dressing and set aside. Place lamb on braai and cover. Cook for 15-20 minutes for rare or 20-25 minutes for medium. Cover and rest for 10 minutes before carving into cutlets. Serve with sweet potatoes.

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