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six hundred g kipfler, potatoes (Recipes by ingridients potatoes) scrubbed, halved lengthways two cloves garlic, crushed two tbsp olive oil (Recipes by ingridients olive oil) three tsp smoked paprika three tsp ground cumin one tsp dried chilli flakes two Coles Australian Lamb Rack Roasts one red onion, cut into wedges one yellow capsicum, coarsely chopped two hundred and fifty g trussed cherry (Recipes by ingridients cherry) tomatoes about eighty g baby kale Lemon wedges, to serve Mint leaves, to serve Preheat oven to two hundred°C. Spiced Lamb Rack Roast. Combine the potato, half the garlic and half the oil in a large roasting pan and toss to combine. Season with salt (Recipes by ingridients salt) and pepper. Roast for ten minutes. Meanwhile, combine the paprika, cumin, chilli and remaining garlic and oil in a small bowl. Spiced Lamb Rack Roast. Rub the spice (Recipes by ingridients spice) mixture all over the lamb racks. Season with salt (Recipes by ingridients salt) and pepper. Place the lamb on top of the potato and scatter over the onion. Spiced Lamb Rack Roast. Roast for a further twenty-five minutes. Arrange the capsicum and tomatoes over the lamb and potato in the pan. Lightly spray with olive oil (Recipes by ingridients olive oil) spray. Roast for a further ten-about fifteen minutes or until lamb is cooked to your liking and vegetables (Recipes by ingridients vegetables) are tender. Transfer the lamb to a plate and cover with foil. Set aside for ten minutes to rest. Carve the lamb racks into portions. Divide the vegetable mixture among serving plates and top with kale. Place the lamb on top and serve with lemon wedges and mint. .
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