The Irish often combine meat with potatoes and this is a knockout example of how it should be done.

Roast Rack of Irish Lamb with Fondant Potatoes, Pea Puree and Rosemary Jus

Serves: 4

2 full Racks if Lamb

4 Large Rooster potatoes

100g Butter

100ml Chicken stock

4 Shallots

400g Fresh frozen peas

500g Butter

5 Leaves of mint

12 Cherry tomatoes

Balsamic vinegar


Prep the lamb and remove any excess fat and season with salt and pepper.

Heat a frying pan and add a little vegetable oil. Color the meat on both sides until golden brown, then place in a hot oven 180 – 200.

Fondant Potatoes 

Peel and wash the rooster potatoes, cut the potatoes to desired shape. In a frying pan, slowly color the potatoes until golden brown and place the potatoes in an ovenproof dish and add 100g of butter and 100ml of chicken stock. Season with a little salt and pepper.

Pea Puree 

Dice the shallots and place in a pan with the butter; slowly cook until the shallots are tender but not colored. Cook the peas until tender, and then add to the shallots and butter. Mash or blend until the peas form a rough puree. Just before serving add the chopped mint and add salt and pepper to taste.

Confit Tomatoes 

Place cherry tomatoes in a metal container. Drizzle olive oil and a little balsamic vinegar over then. Season with salt and pepper and just a pinch of sugar. Place under a low grill for 1-2 minutes until the tomatoes are tender.