Recipe
Roasted lamb rack with char-grilled vegetables
Succulent racks of lamb oven roasted to medium and paired with vegetables.
- Serves 4
- Prep Time 30 mins
- Cooking Time 30mins
Ingredients
- Serves 4
Char-grilled vegetables
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- Preheat oven to 200⁰C and line a large oven tray with baking paper. Place racks on oven tray and brush evenly 2 tablespoons of oil over each rack; season to taste. Roast for 25 minutes for medium or until cooked to your liking; rest for 15 minutes covered loosely with foil before serving.
- Meanwhile, boil potatoes in saucepan of boiling salted water for 30 minutes or until cooked. Drain and transfer to a large heatproof bowl. Using a potato masher or ricer, mash potatoes with milk and remaining 2 tablespoons olive oil. Season to taste.
- Preheat a lightly greased large char-grill pan or barbecue to high. Place zucchini, capsicum, eggplant, herbs, garlic and oil in a large bowl; season to taste and toss well to combine. Cook capsicum for 5 minutes turning frequently or until charred and cooked. Cook eggplant for 3½ minutes each side until charred and cooked. Cook Zucchini 2 minutes each side until charred and cooked.
- Divide mash, char-grilled vegetables and Lamb Racks among plates. Serve with charred lemon wedges.
Tips
- Substitute Lamb rack with forequarter rack or loin chop. Other alternative to lamb racks are loin roasts, mini roasts and neck fillet roasts.
- Ask your butcher to French-trim your rack for you. To French trim your rack is to scrape away any of the fat that clings to them.
- For best cooking remove rack from fridge for 30 minutes before cooking, to bring to room temperature.
- Use a meat thermometer to tell when you lamb is done.
- Lamb cutlets are cut from lamb racks.