Rack of lamb with baby vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Rack of lamb with baby vegetables calories by ingredient
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Number of Servings: 4


    1 tbsp olive oil
    4 sprigs thyme, chopped
    1 tbsp tarragon, chopped
    1 tbsp flat-leaf parsley, chopped
    1 clove garlic
    finely grated zest of 1 lemon
    1.4kg rack of lack (200g meat per person), trimmed of fat
    200g pearl (pickling) onions
    200g baby carrots
    200g green beans
    200g peas


For a sweeter onion, start roasting them before you put the lamb into the roasting dish (at least 15 minutes before).


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

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