Roast Rack of Irish Lamb with Fondant Potatoes, Pea Puree and Rosemary Jus

Ingredients

Cooking Directions

Prep the lamb and remove any excess fat and season with salt and pepper.

Heat a frying pan and add a little vegetable oil. Color the meat on both sides until golden brown, then place in a hot oven 180 – 200.

Peel and wash the rooster potatoes, cut the potatoes to desired shape. In a frying pan, slowly color the potatoes until golden brown and place the potatoes in an ovenproof dish and add 100g of butter and 100ml of chicken stock. Season with a little salt and pepper.

Dice the shallots and place in a pan with the butter; slowly cook until the shallots are tender but not colored. Cook the peas until tender, and then add to the shallots and butter. Mash or blend until the peas form a rough puree. Just before serving add the chopped mint and add salt and pepper to taste.

Place cherry tomatoes in a metal container. Drizzle olive oil and a little balsamic vinegar over then. Season with salt and pepper and just a pinch of sugar. Place under a low grill for 1-2 minutes until the tomatoes are tender.