Roasted racks of lamb with baby vegetables

Roasted racks of lamb with baby vegetables

By
From
Margaret Fulton Favourites
Serves
4
Photographer
Tanya Zouev and Armelle Habib

This dish takes a new look at meat and three vegetables. The vegetables can be varied depending on what you have to hand. If you don’t have baby vegetables, longer ones can be cut into lengths. If you like potatoes, they can be quartered, put in the steamer first and given an eight-minute start. Vary the vegetables to fit in with the seasons. The mint pesto is a wonderful garnish, but the dish is just as flavoursome without it.

Ingredients

Quantity Ingredient
2 frenched racks of lamb
1 tablespoon mixed chopped herbs such as flat-leaf parsley, oregano or thyme
salt and freshly ground black pepper
1 tablespoon olive oil
200g baby carrots, halved lengthwise
200g baby zucchini, halved lengthwise
200g baby beans
150g baby spinach leaves
30g butter
1 quantity mint pesto

Method

  1. Preheat the oven to 220°C. Season the lamb with herbs, salt and pepper. Arrange on a roasting rack in a deep baking tray, drizzle with oil and roast for 10–15 minutes or until juices run clear. Rest the tray for 5–10 minutes in a warm place, covered loosely with foil.
  2. Prepare a steamer with boiling water and steam all vegetables except spinach leaves, halfcovered with the lid for 3–5 minutes, until just tender. Before serving, heat the butter in a frying pan and toss vegetables with the spinach leaves to heat and coat with butter. Season to taste.
  3. To serve, spoon vegetables onto each plate, cut the lamb racks into halves to make 4 pieces, or divide into cutlets, and arrange on top. Drizzle mint pesto over each serving. Spoon over juices from the baking dish.

Note

  • Steamers are inexpensive — department stores have expandable ones that fit any saucepan.
Tags:
Margaret
Fulton
Favourites
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