Roast lamb rack with spring vegetables



1 French-trimmed (8 point) lamb rack cut in half

6 chat potatoes cut into quarters

1 large zucchini, cut into batons

1 red capsicum, halved, deseeded, cut into strips

2 Roma tomatoes diced

1 red onion, cut into wedges

3 garlic cloves

3 tbsp olive oil

Roast lamb rack with spring vegetables



Preheat oven to 200°C. Pop potatoes with a splash of water in a covered microwave-safe bowl or container and microwave on high for 3 minutes then drain well.


Place the potatoes, zucchini, onions, capsicum and garlic on a baking tray. Toss with olive oil, salt and pepper and roast for 15 minutes.


Meanwhile, heat a large, non-stick frying pan over high heat. Drizzle with 1 tbsp olive oil and cook the lamb for 2 minutes each side until you get a nice golden crust.  Transfer the lamb to the veggie tray along with the tomatoes and roast for a further 10-12 minutes for medium, or until the lamb is cooked to your liking. Once cooked, loosely cover the lamb with foil and rest for 5 minutes.


Mix vegetables well and pile into the centre of the plate. Cut each rack into individual cutlet pieces and place on top of the vegetables. 

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