Lamb Rack - Cooking for One - What to do with Leftovers

Love a Roasted Lamb Rack.
Cut it in two. Put half in the freezer for another day
Fairly economical and very tasty

BUT when you cook too many vegetables.
Next day a completely different meal

In fact cook too much on purpose... so that you can make this wonderful Potato Pancake

I have been, whilst on my grain free recipe hunt, very taken with the Zucchini Noodles
Use the Julienne Peeler

Or use a Spiralizer OR cut into julienne strips by hand

Zucchini, onions and tomato are a wonderful accompaniment to Lamb
With a touch of mint, perfect
I haven't given quantities, not important
Make as much as you like

Ingredients
Lamb Rack
Olive Oil
Sea Salt and Freshly Ground Black Pepper

The Vege
Olive oil 
I red onion
Zucchini turned into noodles
Cherry tomatoes cut in half
Sea Salt and Freshly Ground Black Pepper
2-3 mint leaves. chopped

The Potatoes
Potatoes peeled and chunked
Olive Oil
Sea Salt and Freshly Ground Black Pepper


Take a lamb rack,  enough for 2, half for one
Rub the rack with olive oil and season well with Sea salt and Freshly ground Black Pepper
Set aside

Meanwhile make your noodles
Set aside

Peel and chop potatoes and bring to a boil and simmer till fork tender
Drain
Smash with the masher
Not too fine its mot a puree, lumpy is good for texture
Add Olive oil 
Stir well
Season with S & P

Heat oven to 190C
In a pan that will go into the oven
Heat well
Add lamb rack...skin side down
Cook for 3-4 minutes to get the skin browning
Into the oven and cook for about 10-12 minutes
It may take a little longer
Remove and let rest

Meanwhile in another skillet
Add olive oil
Cook red onions till translucent not brown
Add noodles
Season
Cook about 4 minutes
Add tomatoes,season again
Cook another 3-4 minutes till tomatoes start to burst a little
Add mint

Now to serve
Place vege on the plate
Pop the Lamb rack on top

Arrange the potatoes around the edge
Dinner is served

Sooo Of course I had too many vege
Dinner for the next night

Potato Pancake

All you need is some to add to your leftovers
More Olive Oil
Grated cheese
Tomatoes
Sea Salt and Freshly Ground Black Pepper
Basil leaves

First make a little salad with Tomatoes
S & P
Torn basil leaves all drizzled over with olive oil

Heat Grill in oven
Mix the leftover potatoes and vege
Once again, in a pan that will go into the oven
Add olive oil
Heat till nearly smoking
Push mixed vege into the pan to form a cake
Cook till the bottom starts to brown and crisp
Cover with Grated cheese

Pop under the grill till the cheese bubbles up and is to your liking

To serve
Slide onto plate and top with Tomato Salad

Beautiful