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
The perfect no-fuss weekend meal.
- 15 mins preparation
- 40 mins cooking
- Serves 4
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Ingredients
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)
Method
Roasted lamb rack and vegetables
- 1Preheat oven to very hot, 220°C.
- 2In a baking dish, toss together potato, kumara, zucchini, onion, capsicum and oil. Season to taste. Bake for 15 minutes.
- 3Brush 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.
- 4Serve vegetables topped with the lamb racks.
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