Herbed Rack Of Lamb And Sauteed Potatoes

• 2 None lamb racks (3 ribs each), trimmed
• 2 tbsp olive oil
• 1 tbsp chopped parsley
• 2 tsp chopped rosemary leaves
• None None FOR THE SAUTEED POTATOES
• 2 tbsp butter
• 1 tbsp olive oil
• 9 oz potatoes, washed and cut into 1/3-inch thick slices
• None None FOR THE ASPARAGUS AND TOMATO SALAD
• 1 bunch asparagus, trimmed and blanched
• 3 oz cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 2 tsp olive oil
• 2 tsp balsamic vinegar

1. Preheat the oven to 400u0b0F. Coat the lamb with the oil and herbs. Season to taste. Place lamb on a wire rack in a baking pan. Bake for 15-20 mins, until cooked to desired doneness.
2. For the potatoes, heat butter and oil in a large nonstick skillet on medium heat. Cook potatoes, covered, for 6-8 mins until browned lightly. Reduce heat to low. Cook, uncovered, for a further 10 mins, until tender and golden, turning. Drain on paper towels. Season to taste.
3. For the salad, combine asparagus, tomato and onion in a bowl. Drizzle with combined oil and vinegar and toss well. Serve with lamb and sauteed potatoes.

lamb, olive oil, parsley, rosemary, potatoes, butter, olive oil, potatoes, tomato salad, cherry tomatoes, red onion, olive oil, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/27230 (may not work)