Roast rack of lamb topped with a pesto fondue and a garlic mash

with a black olive and sundried cherry tomato salsa

INGREDIENTS

4 racks of lamb, French trimmed
5 large potatoes, washed and peeled
1 punnet of cherry tomatoes cut in half
Half red onion, finely chopped
1 clove of garlic, finely crushed
10 black olives, pitted
1 jar of pesto
Half cup of olive oil
1 tablespoon of balsamic vinegar
1 teaspoon of mixed herbs
Salt & pepper to season


LAMB SALSA (to be prepared 5 hours in advance of arrival)

On a small baking tray, place your mixed herbs, cherry tomatoes, black olives, red onion, olive oil and balsamic vinegar. Place in a cool oven heated to 100 degrees for 5 hours


GARLIC MASH

Cut potatoes in even pieces and cover with cold water. Bring to boil and simmer for 10 minutes. Strain and add half cup of cream, half clove of crushed garlic, 2 ounces of butter and seasoning. Bring to boil and mash it


ASSEMBLY

Season lamb.

Sear off the racks and put them in oven at 190 degrees for 10 to 15 minutes for pink style

Place a dollop of mash on a plate

Carve rack and place on top of mash

Spoon some of the salsa around the lamb and place half teaspoon of pesto on top of lamb

Pour juices of lamb over the dish

HAPPY COOKING AND ENJOY…..!!