Rack of lamb with fried potato skins

By admin
12 November 2010

4 racks of lamb, each with 3 chops


50 ml Moroccan rub

8-10 potatoes

oil for deep-frying

Preheat the oven to 200 °C.

Generously season the racks of lamb with the salt and Moroccan rub.

Put the meat on a baking sheet or in a roasting pan and grill for 18-25 minutes until done.

Meanwhile peel the potatoes, leaving 5 mm flesh on the skins.

Heat enough oil for deep-frying over medium-high heat.

Fry small batches of the potato skins in the hot oil until crisp and brown.

Drain on paper towels and serve with the lamb.

TIP Lamb and shiraz are great together. Deep-fried potato skins are a treat with the meat.

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