Roasted lamb rack and vegetables

The perfect no-fuss weekend meal.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print
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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Roasted lamb rack and vegetables
  • 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)


Roasted lamb rack and vegetables
  • 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.

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