Rack Of Lamb With Potatoes And Brussels Sprouts

• 2 tbsp olive oil
• 1 3/4 lbs rack of lamb
• 1 3/4 lbs potatoes, scrubbed and cut into wedges
• 1 sprig rosemary, leaves picked
• 4 sprigs thyme, leaves picked, plus extra to garnish
• 2 None garlic cloves, thinly sliced
• 1 lb Brussels sprouts, leaves picked and separated
• 2 tbsp butter
• 1/2 tsp chili powder
• None None grated nutmeg, to taste

1. Preheat the oven to 300u0b0F. Heat the oil in a large skillet and cook the lamb over high heat, turning, to sear. Transfer to a large roasting dish. Add the potatoes to the frying pan and saute in the oil and meat juices. Transfer to a large sheet tray. Scatter the herbs and garlic over the meat and potato wedges. Season with salt and freshly ground black pepper. Roast for 20-25 mins.
2. Meanwhile, blanch the Brussels sprout leaves in salted boiling water for 2-3 mins. Drain. Heat the butter in a saucepan until melted. Stir in the Brussels sprout leaves, chili powder and nutmeg. Season with salt and freshly ground black pepper. Cook for 1-2 mins.
3. Slice the rack of lamb into cutlets and arrange on a serving platter with the Brussels sprout leaves. Serve with the potato wedges. Garnish with the extra thyme leaves.

olive oil, rack of lamb, potatoes, rosemary, thyme, garlic, brussels, butter, chili powder, nutmeg

Taken from recipes-plus.com/api/v2.0/recipes/19659 (may not work)