Name: Roasted lamb rack and vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 400 gram chat potatoes, quartered; 1 kumara, peeled, cubed; 3 zucchini, cut into chunks; 2 small red onions, cut into wedges; 1 red capsicum, seeded, sliced; 1/4 cup olive oil; 2 8-cutlet lamb racks, frenched (trimmed of fat and sinew), halved; 1/3 cup cranberry sauce; mixed green vegetables or a salad, to serve (optional)

Tender lamb rack and roasted vegetables creates an easy one-pan dinner. The perfect no-fuss weekend meal for cooler weather (but can be enjoyed at any time of year).

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Ingredients

400 gram chat potatoes, quartered

1 kumara, peeled, cubed

3 zucchini, cut into chunks

2 small red onions, cut into wedges

1 red capsicum, seeded, sliced

1/4 cup olive oil

2 8-cutlet lamb racks, frenched (trimmed of fat and sinew), halved

1/3 cup cranberry sauce

mixed green vegetables or a salad, to serve (optional)

Method

1.Preheat oven to very hot, 220°C.

2.In a baking dish, toss together potato, kumara, zucchini, onion, capsicum and oil. Season to taste. Bake for 15 minutes.

3.Brush lamb racks with cranberry sauce and season to taste. Arrange rack on top of the vegetables. Bake for a further 20-25 minutes until the lamb is cooked to taste and vegetables are tender and golden.

4.Serve vegetables topped with the lamb racks.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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