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Lamb Racks & Asparagus with Potatoes & Watercress Sauce

Elegant Spring Lamb Rack Recipe

4

Serves

15 mins

Prep Time

45 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

Here's a classically Kiwi meal that's elegant enough for any special occasion - but don't wait for one to try it. There are many fresh herbs that will lend themselves to these lamb racks. You can use just one, or a combination. Try flat-leaf parsley, thyme, dill, chervil, chives, coriander, and basil.

This recipe is from Kathy Paterson's cookbook, 'Meat & Three'.

Here's a classically Kiwi meal that's elegant enough for any special occasion - but don't wait for one to try it. There are many fresh herbs that will lend themselves to these lamb racks. You can use just one, or a combination. Try flat-leaf parsley, thyme, dill, chervil, chives, coriander, and basil.

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Lamb,

Dinner,

Lunch,

Special Occasion & Entertaining,

National Lamb Day,

Ingredients

Watercress Sauce

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2 handfuls watercress

picked leaves

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handful flat-leaf parsley

leaves

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1 spring onion

trimmed and sliced

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125ml yoghurt

natural

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a squeeze lemon juice

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sea salt

Spring Lamb

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2 Quality Mark lamb racks

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trimmed, at room temperature

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olive oil

for rubbing

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2 tablespoons fresh herbs

chopped

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sea salt

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black pepper

Potatoes and Asparagus

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600g agria potatoes

scrubbed and left whole if small; halved if larger

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16 thick asparagus

trimmed

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olive oil

for rubbing

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sea salt

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black pepper

Method

Watercress Sauce

Spring Lamb

Potatoes and Asparagus

To Serve

1

Place the watercress, parsley and spring onion in a food processor and process to roughly chop.

2

Add the yoghurt and process until smooth.

3

Season with lemon juice and salt.

4

Place in a bowl, cover and keep in the fridge until needed.

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