Rack of lamb with baby vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp olive oil4 sprigs thyme, chopped1 tbsp tarragon, chopped1 tbsp flat-leaf parsley, chopped1 clove garlicfinely grated zest of 1 lemon1.4kg rack of lack (200g meat per person), trimmed of fat200g pearl (pickling) onions200g baby carrots200g green beans200g peas
Preheat oven to 200 degrees Celsius. Mix half the oil with herbs, garlic and lemon zest.
Heat a large frying pan over high heat. Coat lamb in remaining oil and sear until golden on both sides. Transfer to a baking dish and rub herb mixture into rack. Add onions to dish and bake for 25 minutes. Remove meat from oven, cover loosely with foil and set aside to rest for 10 minutes.
Bring a large saucepan of lightly salted water to the boil. Cook carrots for 2 minutes, then add beans and peas and cook for a further 4 minutes. Drain and serve with lamb.
Serving Size: serves 4
Heat a large frying pan over high heat. Coat lamb in remaining oil and sear until golden on both sides. Transfer to a baking dish and rub herb mixture into rack. Add onions to dish and bake for 25 minutes. Remove meat from oven, cover loosely with foil and set aside to rest for 10 minutes.
Bring a large saucepan of lightly salted water to the boil. Cook carrots for 2 minutes, then add beans and peas and cook for a further 4 minutes. Drain and serve with lamb.
Serving Size: serves 4
Nutritional Info Amount Per Serving
- Calories: 375.2
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 71.5 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 4.8 g
- Protein: 4.2 g
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