Orange roasted winter veg with lamb and rosemary

Celebrate the best of winter root vegetables with this hearty dinner dish. Lightly-spiced with in-season oranges and served with a flavour-packed lamb rack, this is one roast dinner you'll adore.

  • 20 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Orange roasted winter veg with lamb and rosemary
  • 3 parsnips, peeled, quartered lengthways
  • 3 carrots, quartered lengthways
  • 1 large fennel bulb, trimmed, thin wedges
  • 1 large red onion, wedges
  • 2 oranges, grated zest from 1, other sliced
  • 2 tablespoon rosemary leaves, plus extra to serve
  • 1/4 cup olive oil
  • 2 tablespoon maple syrup
  • 1 clove garlic, crushed
  • 8 cutlet lamb rack, french trimmed


Orange roasted winter veg with lamb and rosemary
  • 1
    Preheat oven to 200°C.
  • 2
    In a large baking dish, arrange vegetables and orange slices. Top with half rosemary. Drizzle over combined 2 tablespoons of oil and maple syrup. Season.
  • 3
    In a small bowl, combine remaining chopped rosemary, garlic, zest and remaining oil. Rub all over lamb. Season.
  • 4
    Place rack on top of vegetables. Bake for 40-45 minutes, turning vegetables occasionally, until lamb is cooked to taste and vegetables are tender. Serve sliced with vegetables.


Lamb rack is best served rare to medium. You require 20-25 minutes per 500g for rare.

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