Name: Lemon and garlic lamb rack
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 3 x 4 cutlet neck-end lamb racks (1.2kg); 12 baby new potatoes (600g); 2 lemons (280g), quartered; 1 bulb garlic (70g), unpeeled, cloves separated; 4 zucchini (360g), halved lengthways; 1 tablespoon fresh lemon thyme leaves

Ingredients

2 tablespoon olive oil

3 x 4 cutlet neck-end lamb racks (1.2kg)

12 baby new potatoes (600g)

2 lemons (280g), quartered

1 bulb garlic (70g), unpeeled, cloves separated

4 zucchini (360g), halved lengthways

1 tablespoon fresh lemon thyme leaves

Method

1.Preheat oven to 200ºC/400ºF.

2.Heat half the oil in a large frying pan; cook lamb, turning on all sides for 5 minutes or until browned all over. Transfer lamb to a roasting dish; season. Add potatoes, lemon and garlic to dish; drizzle with remaining oil.

3.Roast lamb 25 minutes for medium-rare or until cooked as desired. Remove lamb from pan; rest, covered with foil, 15 minutes.

4.Meanwhile, add zucchini to potatoes in dish; toss to combine. Increase oven to its hottest setting; roast potato mixture for 20 minutes or until tender and golden. Add thyme; toss to combine.

5.Serve lamb with roasted vegetables and lemon.

The neck-end lamb racks are a cheaper alternative to the traditional racks of lamb.
Note

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Ingredients

Method

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