TRAY ROASTED RACK OF LAMB AND ROASTED VEGETABLES
PREP TIME: 15 MINUTES
COOKING TIME: 40 MINUTES
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 220ºC (200ºC 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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