Roast Potatoes:

  • Extra virgin olive oil 75.0 ml
  • Garlic cloves, minced 20.0 g
  • New potato, roasted 2.0 kg


  • Lamb Racks, French trimmed 6.0 pc
  • Colman's Dijon Mustard (2x2.25kg) 40.0 g
  • Peppercorns, crushed 5.0 g
  • Bread Crumbs 70.0 g
  • Thyme, fresh, chopped 10.0 g
  • Rosemary 10.0 g
  • Lemon zest 5.0 g


  • Vinaigrette 20.0 ml
  1. Roast Potatoes:

    • Preheat oven to 180°C. Mix 20ml of the olive oil and 10g of the Garlic Puree together. Drizzle potatoes with garlic oil and sprinkle with Knorr Aromat Seasoning. Roast for about 60 minutes or until crisp.
  2. Lamb:

    • Season the lamb racks well with Knorr Beef Stock Powder and crushed peppercorns, drizzle with 50ml of olive oil. Sear the lamb on both sides in a frying pan.
    • Spread the Colman’s Dijon Mustard evenly over the seared meat. Mix breadcrumbs, remaining garlic puree, herbs, lemon zest and remaining oil together.
    • Pat onto the mustard so the crumbs stick.
    • Transfer the racks to a baking tray and roast for 15-20 minutes for medium-rare. Allow the lamb to rest for 5-10 minutes before carving.
  3. Serving:

    • Serve with the potatoes and wilted spinach, drizzled with vinaigrette.