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).
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
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.