Roast lamb rack with spring vegetables
Ingredients
Ingredients
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
Method
STEP 1
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.
STEP 2
Place the potatoes, zucchini, onions, capsicum and garlic on a baking tray. Toss with olive oil, salt and pepper and roast for 15 minutes.
STEP 3
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.
STEP 4
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.
For premium lamb and farm-fresh produce at heavily reduced prices and delivered straight to your doorstep, head to TheGourmet.com.au.