Lamb Rack and Loin with Heirloom Carrots and Kipfler Potatoes

  • 1 lamb rack, 8 point
  • 1 lamb loin
  • 2 shallots
  • 2 cloves garlic
  • ½ bunch thyme
  • 2 bunch baby carrots
  • 600gm kipfler potatoes
  • 50gm white anchovies
  • 120gm Cerignola olives (large green), sliced


  1. Bring the kipfler potatoes to the boil in salted water and simmer for around 10 minutes or until just cooked. Set aside and allow to cool before removing the skin with a paring knife. Chop into large pieces.
  2. Slice the shallots and garlic finely, peel the baby carrots. (If quite small it may be better to leave the skin on and scrub clean). Take the lamb out of the fridge around 20 minutes before you want to cook it. Season with salt and pepper and bring a pan large enough to hold the rack and the loin up to a medium heat with a small amount of cooking oil.
  3. Seal the rack first, waiting until it is sealed on all sides before adding the loin to the pan. Once the loin has been sealed on both sides remove from the pan and add the shallots, garlic and carrots. Place the loin on top of the carrots and roast in the oven for 8 to 10 minutes at 170 degrees.
  4. While the lamb is cooking place a pan with some cooking oil and bring to a very high heat before adding the chopped potatoes. Allow to caramelise on all sides before seasoning and transferring to a bowl. Add the chopped green olives, white anchovies and parsley to the potatoes and dress with a good extra Virgin olive oil.
  5. Remove the lamb from the oven and allow to rest for 5 to 10 minutes before carving. Serve the vegetables on your main patter or on the side and dress the lamb with a gravy or lamb jus.

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