Ingredients For the Lamb 500g lamb shoulder rack
2 tablespoons spanish smoked paprika seasoning
2 tablespoons plain flour
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the Roast Vegetables 4 desiree chat potatoes, peeled
2 sweet potatoes, peeled and cut into 5 cm pieces
2 japanese sweet potatoes, peeled and cut into 5cm pieces
4 tablespoons olive oil
salt and black pepper
Marinate the lamb rack with all the ingredients for 15 minutes. Preheat the oven to 200C.
Cook the potatoes and sweet potatoes in a pot of boiling water for 10 minutes.
Drain and transfer to a baking tray. Drizzle with olive oil and season with salt and black pepper. Mix until they are well coated.
Put the potatoes and sweet potatoes in the oven and roast for 30 minutes.
Put the marinated lamb rack in the oven and roast together with the vegetables for 20 minutes.
Remove from the oven. Cover the lamb loosely with foil and let it rest for 10 minutes.
Carve the lamb racks and serve immediately with roast vegetables.