- 1kg Lamb cutlets on a rack
- 800g chat potatoes
- St. Dalfour Black Cherry fruit spread
- 1 teaspoon dried juniper berries
- 2 garlic cloves
- 300g snow pea tendrils (spinach is a substitute if unavailable)
- Salt & pepper
- Olive oil
Heat your oven to 160 degrees (C°)
In a large pot add 2 litres of salted water, a teaspoon of juniper berries and the potatoes. Bring to the boil and cook until the potatoes are soft. While the potatoes are boiling ,in a bowl combine St. Dalfour Black Cherry fruit spread, olive oil, salt and pepper and crushed garlic. Mix this together with a fork so that it becomes a paste.
Spread half the mixture over the lamb.
When potatoes are ready, strain the water and set aside to cool down.
Add one tablespoon of olive oil to a fry pan and quickly brown the Lamb for 30 seconds on all sides to seal the meat. Now take the remaining mixture and spread over the lamb.
When the potatoes are cool enough to handle press down on them so that they crack and split open. Drizzle olive oil over them and place them in a roasting pan in the oven and cook for 10 minutes. After 10 minutes add the lamb and cook for a further 15 minutes.
Remove the pan from the oven and put the lamb on a plate to rest. Add to the potatoes the snow pea tendrils and toss together so that the tendrils wilt from the heat. Serve potatoes on to a plate. Slice the lamb rack and arrange on top of the potatoes.
Serve with a spoon of St. Dalfour Black Cherry fruit spread on the side of the plate.