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
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
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.
A boned and rolled loin roast is a great alternative to the rack.
Try adding a spice rub or crumb.