Roast Rack of Lamb with Colcannon
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| Lamb , 10 x 3 bone trimmed Fairend of. | ||
| KNORR Fines Herb Paste , 3 tsp. | ||
| 500 | g | Breadcrumbs , White. |
| Knorr Instant Mashed Potato , 1.5kg | ||
| 2 | pc | Onions, Spring, Bunches |
| Knorr Juice of Roast Lamb , 1L | ||
| KNORR Aromat Meat | ||
| Oil, Mazola |
Preparation
1. Season the lamb and roast in a hot oven for 20 minutes.
2. Melt the fine herbs and add to the breadcrumbs to form a paste.
3. Remove the lamb from the oven and pack the breadcrumbs on the fat surface of the lamb.
4. Return to the oven and cook for a further 10 minutes or until the breadcrumbs are golden brown.
5. Mix the spring onions with the mashed potato.
6. Shape on the centre of the plate.
7. Serve the lamb on top of the potato with some gravy on the side.
