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Rosemary Lamb Rack with Roasted Tomatoes and Mashed Potatoes

Ingredients:
2 racks of 4 joined Lamb Cutlets
4 sprigs Fresh Rosemary
4 sprigs Fresh Oregano
Cracked Sea Salt
1 punnet Cherry Tomatoes
5 Potatoes
1 tbsp Butter
80mL Milk
200g long Green Beans
Olive Oil (drizzle)

Method:

1. Preheat oven at 180. Remove fat from between bones, leaving most on meat.
2. Score the fat on the meat in a criss-cross and season with cracked sea salt.
3. Place rosemary sprigs in the criss-cross scores and put lamb racks, bones facing up, in a roasting dish, cover bones with alfoil.
4. Scatter oregano in dish and place in the oven for 35 min. Add cherry tomatoes to roasting dish and cook with the lamb for a for a further 10 - 15min.
5. Remove from oven and rest for ten minutes covered with alfoil.
6. Peel and chop potatoes and boil until tender.  
7. Drain off water and add butter milk and salt. Mash all together.
8. Cut off the ends of the beans and seam until bright green.
9. Add a drizzle olive oil before serving.
10. Place a scoop of mashed potato on a dinner plate, cut lamb rack into cutlets, place two cutlets on top of the mashed potato, add some beans and tomatoes.