Rack Of Lamb With Potatoes And Brussels Sprouts - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 300\u00b0F. 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.
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.
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.