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Ingredients requirements for Roasted rack of Lamb with Creamy Potato Mash topped with chives:

1. Take rack - Lamb
2. Get 2 racks - lamb - trimmed fat
3. Give 1/2 of t/spn of Salt & Garlic
4. Require 1 - t/spn of Thyme
5. Need 1 of t/spn of Parsely
6. Need 1/2 - t/spn of Sage
7. Need Basting sauce (100ml Merlot, 1/2 pepper + 1 tspn Dijon Mustard)
8. Need of COLESLOW (Beetroot,Cabbage,Carrots)
9. Require 100 g - - Canned Beetroot
10. Require 200 g for - chopped cabbage and carrots mix
11. Prepare 1 Full Red Apple (thin slices)
12. Get 1 cup of - Herb Dressing
13. Provide mash potatoes
14. Prepare 400 g for Baby potatoes
15. You need 1/2 - tspn of salt
16. Need for Mixing sauce
17. Provide 1/2 cup chopped chives
18. Get 1 cup of 1000 islands dressing
19. Get 1/2 cup - fat free milk
20. Take - cooked mushroom salad
21. Provide 100 g of Cherry Tomatoes
22. Prepare 1/2 cup of Coriander (fresh & Chopped)
23. Provide 1/2 of tspn Balsamic Vinegar
24. Make ready 1/2 - tspn Olive oil
25. Need 100 g of Button Mushrooms
26. Require Basil Leaves (Handfull)
27. Need 1 of stem Chopped spring onion

Roasted rack of Lamb with Creamy Potato Mash topped with chives making:

1. LAMB ——- season with Dry herbs and salt mix - let it sit for 30 min at room temp. —–Preheat Oven to 200'c—— Pan heat the until oil is almost smoking, place the racks in pan while tipping it band forth until it's golden-brown. Turn it around on all sides until it's all brown. This should be about 5 min per rack. —— Oven time—add the fat from pan to the half the basting mix, -place the lamb racks in oven dishes with the mix poured over them, Roast for 20 min. Keep Basting 5-10min
2. COLESLAW - drain the canned beetroot, mix the chopped cabbage and carrots with apple add creamy herb dressing leave to sit for 5 min….add the beetroot to the mix. Place in fridge for 15 min. Add the red apple slices when the Lamb is ready.
3. MUSHROOM SALAD - chop the spring onions, mix with olive oil in the pan at medium heat for 2 min, add mushroom sliced - stir for 5 min, add the balsamic vinegar and set stove to low, add cherry tomatoes cut in half, for 2 mins. Add to the bowl of Basil Leave top with 1/2 tspn of olive oil and mix. Keep warm for serving.
4. Tips - RACK OF LAMB is ready when ends feel firm and spring back when you push them together. Let them rest for 10-15 min. COSELOW - remove from fridge add apple slices.

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