Roast rack of lamb with crushed potatoes
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Roast rack of lamb with crushed potatoes


Spring is the best time to enjoy a sweet and tender rack of lamb. This recipe is so easy and contains the potatoes as well. All you need is some vibrant veg.

Important Info


  • 1 x 8 Bone Rack of Lamb from Westin Gourmet Add +
  • 10 Anya potatoes
  • 1 handful of cherry tomatoes
  • Olive oil
  • 1 handful of stoned Kalamata olives
  • 1 small handful of garlic cloves Add +
  • Sea salt and freshly ground pepper for seasoning
  • Rosemary sprigs


  • Preheat your oven to 190 C gas /170 C fan
  • Boil the potatoes until tender and squeeze the pips from the cherry tomatoes.
  • Pop a large frying pan on a high heat with a good glug of olive oil and sear the lamb until golden.
  • Remove and put to one side.
  • Drain and crush the potatoes in the frying pan (don’t mash) and fry for a couple of minutes on a low heat.
  • Stir the tomatoes and olives into the potatoes and season, add a few rosemary sprigs and drizzle with olive oil.
  • Place the potatoes etc. into a roasting tin then pop the rack of lamb on top of the potatoes and roast for 20-30 min until the lamb is lovely and pink in the middle.
  • Once cooked, remove from the oven and slice into chops, serve with the crispy potatoes.