Pan-roasted lamb racks with baby potatoes, beans and mint

You'll need

8 baby potatoes, such as kipfler or chat, halved 1 tbsp olive oil 2 lamb racks (6 cutlets each) 400 gm green beans, trimmed 3 garlic cloves, thinly sliced 3 golden shallots, thinly sliced 1 cup coarsely chopped mint 1 tbsp coarsely chopped oregano Lemon juice, to taste, wedges to serve


  • 01
  • Preheat oven to 240C fan-forced. Cook baby potatoes in boiling water until al dente (10 minutes). Drain.
  • 02
  • Heat oil in a large ovenproof frying pan and sear lamb racks, turning occasionally, until golden (about 8 minutes). Set aside. Add potatoes to pan, combine beans, garlic and shallots and add to potatoes. Season to taste, toss to combine, place lamb on top and roast in oven until lamb is medium-rare (10-15 minutes). Remove lamb and rest for 5 minutes if you have time. Scatter mint and oregano over bean mixture, toss, season to taste, squeeze lemon over and serve with lamb and lemon wedges.

At A Glance

  • Serves 4 - 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 - 6 people

Featured in

Mar 2014

You might also like...

Fuss-free summer recipes


Rigatoni with chicken ragu and green sauce

Fast autumn recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast summer recipes


Flathead with crushed peas

Fast seafood recipes


Pumpkin pilaf with ricotta and pepitas

Fast summer dinners


Egg sandwich

Six fast noodle recipes


Smoked trout scramble

Crisp-skin trout with grapefruit, walnut and radicchio salad


conversion tool