Lamb rack with crushed garlic sweet potato


 15 seconds 
to prepare


 25 seconds 
to cook



What you'll need


  • Lamb rack
  • Salt and pepper
  • Olive oil
  • Garlic
  • Fresh thyme
  • Sweet potato
  • Butter
  • Rosemary
  • Baby beetroot
  • Balsamic vinegar
  • Brown sugar
  • Beef juice
  • Mint
  • Broad beans


  • Auminum foil
  • Frying pan
This print-out has 2 pages


  • Ask your butcher to clean the lamb rack well from all the fat or ask you parents to help you.
  • Salt and pepper the lamb rack. Heat the heavy pan well, place the lamb into the pan .Add thyme, few pieces of garlic and rosemary for more aromatic flavor.
  • Turn the lamb rack from one side to another to have a good golden roasted color. Then place it into your hot oven -180 degree - (make sure that your oven is well hot).
  • Wash the sweet potatoes well then put them (keep the skin) into aluminum foil, and add some garlic, rosemary, salt, black pepper and some olive oil.
  • Do the same thing with the beetroot. Close your aluminum foil well. Put the sweet potatoes for about 15 minutes in the oven, and put the beetroot in the oven for 35 to 40 minutes.

Serve a delicious plate:

  • Take the lamb rack out of the oven and keep it aside for 10 minutes. This is a very important step for meat to be tender and juicy. Cut the lamb rack into slices and keep the bones.
  • Take the beetroot out of the oven and try to peel then when they are still hot. Take the sweet potato out of the oven, too.
  • Put the grilled sweet potato into a small saucepan, add salt and pepper. You can add some butter and herbs if you like then mash well.
  • Cut the beetroot into wedges and reheat the pan with some olive oil.
  • Put the beetroot into the pan, and add to them some brown sugar and balsamic vinegar.
  • Place the sweet mash potato into a plate and put the lamb rack on top of it, and surround it with the beetroot wedges.
  • Heat the beef sauce, add chopped mint and some broad beans to the plate.