Herbed Rack Of Lamb And Sauteed Potatoes - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 400\u00b0F. 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.
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.
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.