Roasted lamb rack winter warmer recipe


Roasted lamb rack with chargrilled vegetables and mashed potato.
Roasted lamb rack with chargrilled vegetables and mashed potato.

STAY warm this winter with hearty home-cooked meals such as this roasted lamb rack with chargrilled vegetables and mashed potato.

These succulent racks paired with vegies are easy to prepare and make a great choice for all occasions.

Preparation: 30 minutes

Cooking: 30 minutes

Serves: 4

INGREDIENTS

4 x 220g lamb racks, frenched, cap off

8 small potatoes, peeled

cup milk, warmed

Charred lemon wedges, to serve

Char grilled vegetables

2 zucchini, sliced thinly lengthwise

1 red capsicum, trimmed, sliced into strips

1 small eggplant, sliced into thin discs

2 tbsp. finely chopped basil

2 tbsp. finely chopped oregano

2 cloves garlic, crushed

2 tbsp. olive oil

METHOD

1. Preheat oven to 200C and line a large oven tray with baking paper. Place racks on oven tray and brush 2 tablespoons of oil evenly 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.

2. 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.

3. 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 3 minutes each side until charred and cooked. Cook zucchini 2 minutes each side until charred and cooked.

4. Divide mash, char-grilled vegetables and lamb racks among plates. Serve with charred lemon wedges.

COOKING TIPS

A boned and rolled loin roast is a great alternative to the rack.

Try adding a spice rub or crumb.

SOURCE: WeLoveOurLamb.com.au