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)
Roasted lamb rack and vegetables
Preheat oven to very hot, 220°C.
In a baking dish, toss together potato, kumara, zucchini, onion, capsicum and oil. Season to taste. Bake for 15 minutes.
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.