Pot roasted rack of lamb
Pot roasting is a cooking method that I really like and I think should be used more often because of its versatility and ease of use. It works with all kinds of meats and the technique can be used to cook meat and vegetable in one pot. Today we are making a Carré d’agneau à la niçoise, which is rack of lamb cooked with provincial style vegetables and black olives – a simple way to cook lamb with vegetables that will not disappoint.
- 1 lamb rack
- 1 medium sized zucchini
- 200 grams potatoes (waxy or all round) I used Dutch cream.
- 200 grams tomatoes (peeled and seeded)
- 2 garlic cloves
- 1 small bay leaf
- A few twigs lemon thyme
- 10 – 15 black olives
- Olive oil
- Sunflower oil
- Salt and Pepper
- Dice the zucchinis, potatoes and tomatoes into small pieces.
- Colour the zucchini, potatoes and tomatoes in a frypan separately and in no particular order – each time heat 1 ½ tablespoons of olive oil and add some pepper and salt. Colour by shaking the pan and tossing the vegetables.
- Preheat the oven (fan forced) to 210C (410F).
- Salt the lamb rack and brown all sides in a Dutch oven, fatty side first, and using sunflower oil as it should be browned using a medium to high heat.
- Remove excess oil and fat from the pot and place the lamb back in and arrange the vegetables around. Add a bay leaf, thyme and garlic cloves.
- Cover the pot and place it in the oven and cook for 20 minutes (adding the black olives 5 minutes before the end of the cooking time).
- Once cooked you can serve the meat nd vegetables directly in the pot and let people help themselves or plate individually.
Pot roasting a rack of lamb video recipe: