Rack of Lamb With Spicy Shallots And Sweet Potato

Catherine Fulvio & Whirlpool’s Rack of Lamb With Spicy Shallots And Sweet Potato

 

Serves 4

Preparation Time: 20 minutes

Cooking Time: 25 to 30 minutes 

For the sweet potatoes:

• 6 shallots, peeled and halved
• 1 red chilli, chopped
• 1 lemon, zest only
• ½ tsp ground cumin
• 3 large sweet potatoes, peeled and roughly chopped
• 100g cherry tomatoes
• 5 small sprigs of rosemary
• Olive oil
• Salt and freshly ground black pepper

• 2 x 4 cutlets racks of lamb, (2 cutlets per person)
• 1 tbsp honey
• 1 lemon, juice and zest
• 2 tbsp olive oil
• 2 tsp finely chopped rosemary
• Salt and freshly ground black pepper

Method:

1. Preheat the Whirlpool 6^th Sense Oven to 180°C/fan 160°C/gas 4.
2. To roast the sweet potatoes, place the shallots, chilli, lemon zest, ground cumin and chopped sweet potatoes and cherry tomatoes into a roasting tray, drizzle with olive oil and sprinkle over the sprigs of rosemary. Roast for about 20 to 25 minutes, tossing once or twice.
3. Increase the temperature to 200°C/fan 180°C/gas 6 for the rack of lamb.
4. To prepare the glaze, mix the honey, lemon, oil and rosemary in a small bowl and spread half over the rack of lamb and season with salt and freshly ground black pepper.
5. Heat a large frying pan with a little oil on the 6th Sense Touch Control Induction Hob on a medium to high heat, place the racks into the pan and sear until brown and caramelised.
6. Transfer the racks to a roasting tin and place in the oven for about 10 minutes for medium, basting with the glaze from time to time. 12 to 14 minutes for well done.
7. Wrap the rack in foil, allow to rest and keep in a warmer for 10 minutes.
8. To serve, spoon the sweet potatoes and tomatoes onto the serving platter, place sliced cutlets in 2 rows over the sweet potatoes and garnish with sprigs of rosemary.