Roast garlic Lamb with pesto Potato Salad

Serves: 6
POINTS per serve: 4.5
CORE: No
Prep Time: 10mins
Cooking Time: 40mins

Ingredients
6 chat (baby) potatoes, quartered
1 orange sweet potato, peeled, cut into 2cm pieces
1.5 tbs pasto (see oils, preserves & pastes on the right)
2 (6 cutlets on each) lamb racks (heart smart brand), fat trimmed
2 garlic cloves, thinly sliced lengthways
12 fresh rosemary sprigs
40g baby rocket leaves


1. Preheat oven to 220◦C (180◦C fan forced). line a roasting pan with non-stick baking paper. place potato and sweet potato in lined tray. Add pesto, toss gently. bake for 20mins, turning once.

2. Use a small sharp knife to cut 6 small slits, about 1cm deep, into the flesh side of each rack. place slice of garlic and rosemary sprig in each slit. Season with salt and pepper.

3. Place lamb on the potato mixture. roast for a further 15mins for medium cook, or longer to suit your liking. once cooked, transfer lamb to a plate, cover with foil and set aside for 10minutes.

4. Combine potato misture and rocket in a large bowl. Toss. divide salad among serving plates. cut lamb in half. place on salad and serve immediatly.