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Fresh Living Network
Spring rack of lamb with sweet potato salad

Spring rack of lamb with sweet potato salad

A stylish and deceptively simple way to prepare a rack of lamb.
6
RECIPE TYPE:Mains
 
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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