A Perfect Pantry

Ingredients

• 3 tablespoons olive oil
• 4 potatoes peeled, quartered
• 2 teaspoons salt
• 6 cutlet lamb rack
• 1 punnet baby grape tomatoes washed

Directions

1. Preheat a fan forced oven to 180°C and line a baking tray with baking paper.
2. Roll the potatoes in 1 tablespoon of the olive oil and place onto the baking tray, sprinkle with salt. Place into the oven to bake for 30 minutes.
3. Select the sauté setting on the pressure cooker and heat the remaining oil. Lightly seal the lamb rack in the pressure cooker for approximately 4 minutes on each side.
4. Place the lamb rack onto the trivet provided with the pressure cooker and add 1 cup of water to the base of the pressure cooker bowl.
5. Seal the lid and select the pot roast setting (5) on the pressure cooker. Allow to cook and release the pressure when the unit has finished cooking. Set the meat onto a chopping board to rest for 5 minutes.
6. Remove the potatoes from the oven and add the tomatoes to the tray. Put back into the oven for 5 minutes or until blistered.
7. Serve lamb rack with potatoes and tomatoes.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Hot Top Mini-Oven
• Kambrook Pressure Express Pressure Cooker
• Pressure Express Digital Pressure Cooker