Warming with a kick, this deliciously herby recipe puts a tasty twist on a typical roast meal.
Ingredients • Lamb rack
- 1 lamb rack
- 4 cloves garlic, minced
- 2 Tbsp fresh rosemary, chopped
- 2 Tbsp fresh thyme, chopped
- 1/4 cup breadcrumbs
- 2 Tbsp Dijon mustard
- 2 Tbsp olive oil
- Salt and pepper, to taste
Vegetables
- 2 courgettes, sliced
- 4 potatoes, quartered
- 1 cup cherry tomatoes
- Other seasonal vegetables of your choice
- 2 Tbsp olive oil
- Salt and pepper to taste
Method
- Preheat the oven to 200°C. Season the lamb rack with salt and pepper. In a hot pan, sear the lamb until well browned.
- Mix the minced garlic, chopped rosemary, chopped thyme, breadcrumbs, and olive oil in a bowl to form a herb crust. Brush the lamb rack with Dijon mustard, then press the herb mixture onto the lamb rack, ensuring it sticks well.
- Place the lamb rack in a roasting pan. Roast in the preheated oven for about 25-30 minutes for medium-rare, or adjust the time according to your preferred level of doneness. Let the lamb rest for about 10 minutes before slicing.
- While the lamb is roasting, place the courgettes, potatoes, and cherry tomatoes in a large mixing bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Spread the vegetables on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, turning occasionally, until the vegetables are tender and golden brown.
- Enjoy with mint sauce and/or your favourite gravy. Garnish with fresh herbs if desired.
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