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Rosemary Lamb & Potato Crush

Name: Rosemary Lamb & Potato Crush
Prep time: 10 min
Yield: 4
Ingredients: baby potatoes; 1 handful cherry tomatoes; 2 courgettes, sliced into chunks; low cal spray oil; quality rack of lamb; 2 sprigs rosemary, chopped; 6 cloves of garlic

Preparation Time	10mins
Cooking Time	40mins
Level	Easy
Serves	4
Bites	3

Ingredients

baby potatoes

1 handful cherry tomatoes

2 courgettes, sliced into chunks

low cal spray oil

quality rack of lamb

2 sprigs rosemary, chopped

6 cloves of garlic

Method

Preheat the oven to 190°C. Cook the potatoes in boiling salted water for 10 mins or until tender, then drain. Spritz some low cal spray oil in a large frying pan over a high heat, add the lamb rack and sear until golden, then remove to a plate. Crush the drained potatoes and tip into the frying pan. Fry for a couple of minutes over a medium-low heat. Stir in the tomatoes and courgettes, then season. Add the rosemary and unpeeled garlic cloves, and spritz with low cal spray oil. Place the lamb on top of the potatoes. Depending on the size of the racks, the lamb will take 20-30 mins to cook, but will still be pink in the middle. Slice it into chops and serve with the crispy potatoes.