Good Morning America Recipes

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

One Satisfying Meal

Difficulty: Moderate
Cook Time: min

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

For more great Irish food and drink articles,click here.


  • 2 full racks of 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
  • Cooking Directions

    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.

    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.

    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.

    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.

    Recipe Summary

    Main Ingredients: peas, shallots, potatoes, lamb

    Course: Brunch, Dinner, Lunch, Main Course, Side Dish

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