Marinated Lamb Rack served with Mashed Potatoes w/ Spring Onions & Asian Stirfried Vegetables

Serves 2, Kimba’s Original Recipe

Marinated Lamb Rack
Marinate Lamb Rack with rosemary, dark soy sauce and teriyaki sauce. Leave in the fridge for at least 4 hours.

Cook in the oven for approximately 25 mins at 200C preheated.

Mashed Potatoes (with spring onion)
3 large potatoes, peeled and diced
3 stalks of spring onions
75ml full cream milk
1 tbsp butter
Salt and pepper to taste

Boil the potatoes in water until it is tender. Drain the water and combine with milk, butter and spring onions. Cook for approx. 1 min and mash the potatoes. Season well with salt and pepper.

Asian Stirfried Vegetables
1 carrot, chopped into medium sized sticks
Green beans, chopped into medium sized sticks
Snow peas
2 garlic cloves, chopped
1 tsp of pounded dried shrimp
Cooking oil

Heat oil in a wok/pan, add garlic and dried shrimp, fry until fragrant.
Add carrots, green beans and snow peas until cooked. No need to add salt/pepper as the natural flavors of the dried shrimp and combination with potatoes, lamb and mint sauce later on would create an overall flavor to the dish.

To serve: Serve the vegetables on bed of mashed potatoes, top with lamb racks and drizzle mint sauce on top of the meat.

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