MINT SPRING LAMB WITH HARISSA POTATOES
SERVES 4
2 x 6 rib lamb racks, with the fat trimmed from the bone
2 tbsp olive oil, plus
1 tbsp extra
4 garlic cloves, crushed
2 tbsp chopped mint
1kg baby new potatoes, halved
1 tbsp harissa paste, lemon zest and micro cress, to serve
PICKLED SALAD
1 cup apple cider vinegar
1 cup water
2 tbsp honey
2 bunches baby carrots, peeled, trimmed and halved lengthways
1 medium courgette, thinly sliced
1 red onion, thinly sliced
1 In a shallow bowl, combine the lamb, oil, garlic and mint. Cover and marinate for 30 minutes. 2 Preheat oven to 200°C. Toss the potatoes in the extra oil and harissa. Season well. Place on a baking paper-lined tray and roast for 30 minutes.…