Roast Lamb Cutlets

This is one of those once in a while dishes you may want to share with a loved one. It is filling, delicious and goes along well with a good bottle of red wine.

Ingredients

• Lamb rack (with about 8-10 cutlets pieces)
  
• 6 cloves garlic
  
• 1 large onion
  
• 2 cm cubed fresh ginger
  
• 1 teaspoon fish sauce
  
• 2 tablespoons light soy sauce
  
• 1 tablespoon dark soy sauce
  
• 4 small potatoes
  
• 20 pieces baby carrots
  
• 20 pieces of french beans
  
• 10 pieces of asparagus
  
• 2 tablespoons olive oil (use vegatable oil if not available)
  
• 1 teaspoon chilli paste
  
• 1 tablespoon chilli sauce

Preheat oven to 400 degrees farenheight. Unpackage and wash lamb in water. Score lamb with little cuts. Wash potatoes and cut into quarters. Wash vegetables. Peel onion. Combine the 1 tablespoon olive oil, fish sauce, soy sauces, chilli paste and chilli sauce. Mix lamb in sauce.

Prepare baking dish. Add lamb and pour in rest of marinade. Add the potatoes and onion to another baking dish and drizzle with rest of olive oil. Bake at 400 degrees farenheightfor 40 minutes. Leave outside to cool for 10 minutes. Steam the baby carrots for 5 minutes, add asparagus and beans and steam for another 2 minutes.

Slice the cutlets from the lamb rack. Reserve the stock from the baking pan. Serve cutlets on plate with steam vegetables and roasted potatoes and onion. Drizzle over with olive oil and stock from baking pan.