- 2 medium sized racks of lamb, fat removed and trimmed French style
- Olive oil
- Salt and Pepper
- 700g Baby Potatoes, halved
- 1 lemon, cut into 6 wedges
- 1 red onion, cut into 6 wedges
Preheat oven to 200°C.
Heat olive oil in a buffet casserole until very hot. Brown the lamb and remove from casserole. Season it well with salt and pepper.
Add the potatoes, onions and lemons and fry until brown. Season with Salt and Pepper and place the buffet dish in the oven to roast the vegetables for 15 minutes.
After 15 Minutes, the potatoes should be almost soft. Remove the buffet from the oven and add the lamb to it. Return to the oven and roast for a further 10-15 minutes (depending on size of racks).