12 PnP Soft Cooking Potatoes, parboiled & halved
2 PnP Onions, thinly sliced
60g of Lurpak Butter Salted
2 PnP Garlic Cloves, chopped
1 dash of Cerebos Spice Salt and Pepper
1 rack of lamb, (8 ribs), bones scraped clean (French trimmed)
30ml of PnP Extra Lite Olive Oil
125ml of Health Connection Wholefoods Quinoa, cooked
1 PnP Lemon, grated zest only
30ml PnP mint, chopped
30ml of PnP Herbs Parsley, chopped
30ml PnP chopped chives, chopped
30ml of PnP Pecan Nut, lightly toasted & chopped
30ml of Colman's Dijon Mustard
Preheat oven to 200°C.
Place baby potatoes, onion, knobs of butter and garlic in a roasting pan, season with salt and pepper and roast for 15 minutes
Brush lamb with oil, season with salt and pepper and sear in a hot pan.
Mix quinoa, lemon zest, herbs and nuts together in a bowl.
Smear mustard all over lamb and press quinoa mixture into the mustard to form a crust.
Place lamb on potatoes and roast for 25-30 minutes for medium, or a bit longer if preferred.
Remove from oven and rest meat for about 10 minutes.
Slice and serve with roasted potatoes and caramelised onion.