Ingredients
2 tbsp rice bran oil
2 tsp garlic powder
1 sprig rosemary, fine chopped
1 tsp SIDS CRAZY SALT
2 lamb racks, 8 cutlets on each
Potatoes, peeled & chopped, 600 g
Kumera, peeled & chopped, 600 g
¼ cup flour
2 cups chicken stock
1 pkt Surprise peas
Directions
Preheat oven to 200°C.
Place lamb and vegetables on a large baking tray. Drizzle with oil, covering everything. Mix together the garlic powder and SIDS CRAZY SALT then sprinkle over the lamb then cook for 45 minutes. Cook peas as per packet.
Remove lamb and vegetables to a warm place to rest. Place baking tray on heat then add flour and cook for 2 minutes. Slowly whisk in chicken stock then bring to the boil and cook until sauce has thickened. Add pan juices from the rested meat and stir. Pour into a warm gravy boat.
Serve on warmed plates.
