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For the Potatoes

To Finish

  • Spinach, wilted 375 g
  • Vinegar, red wine 20 ml
  1. For the Potatoes

    • Mix 20 ml of the olive oil and 10 g of the garlic puree together. Drizzle potatoes with garlic oil and sprinkle with KNORR Aromat. Roast for about 60 minutes, or until crisp.
  2. For the Lamb

    • Season the lamb racks well with KNORR Beef Booster andpeppercorns; drizzle with 50 ml of the olive oil. Sear the lamb on both sides in a frying pan.
    • Spread the Dijon Mustard evenly over the seared meat. Mix breadcrumbs, remaininggarlic puree, herbs, lemon zest and remaining oil together. Pat onto the mustard so the crumbs stick.
    • Transfer the racks to a baking tray and roast for 15-20 minutes for medium-rare. Allow the lamb to rest for 5-10 minutes before carving.
  3. To Finish

    • Serve with the potatoes and wilted spinach, drizzled with red wine vinaigrette.
  4. Tip

    • Be inventive, mustard is great to use on meats as a rub or crust for added flavour!
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