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Tray Roasted Rack of Lamb and Roasted Vegetables

PREP TIME: 15 min

COOKING TIME: 40 mins

SERVES: 4

INGREDIENTS

500g Spud Lite baby potatoes, halved
½ red capsicum, deseeded and chopped
1 medium zucchini, chopped into chunks
1 large red onion, peeled, halved and quartered
½ bulb garlic, divided into individual cloves with skins on
1 sprig fresh rosemary, leaves stripped
¼ cup (60ml) garlic infused olive oil
750g Lamb rack (8 cutlets)
1 punnet cherry tomatoes
Salt flakes and freshly ground black pepper

To serve:
¼ cup goats feta, crumbled
1 tablespoon fresh oregano, roughly chopped
balsamic glaze, drizzled

METHOD

  1. Preheat oven to 220C (200C fan-forced).
  2. Place potatoes, capsicum, zucchini, onion, garlic, rosemary and 2 tablespoons olive oil together in a roasting pan, tossing to combine. Place pan in preheated oven for 10 minutes.
  3. Meanwhile, heat a non-stick frying pan over a medium-high heat. Drizzle remaining oil over lamb, rubbing until well coated. Season well with salt and pepper. Place in preheated pan and cook for 2 minutes each side or until browned.
  4. Remove vegetables from oven and turn. Place browned lamb on top of vegetables and return pan to oven for a further 30 minutes, adding cherry tomatoes after 15 minutes.
  5. Remove from oven and rest lamb under foil for 5 minutes before serving.
  6. To serve, portion lamb into double or individual cutlets and serve with roasted vegetables, goats feta, fresh oregano and a drizzle of balsamic glaze.

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CONTACT

Spudlite
Johns Rd,
Virginia SA 5120
(08) 8380 9096

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