Name: Roasted lamb racks with tomato and mint salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 4-cutlet lamb racks, frenched; 2 teaspoon ground allspice; 1/2 teaspoon cayenne pepper; 1 tablespoon olive oil; 250 gram baby vine-ripened truss tomatoes; cooking-oil spray; 1 cup firmly packed fresh mint leaves; 1 (100g) red onion, thinly sliced; 1 tablespoon lemon juice; 2/3 cup (160g) baba ghanoush; cooking oil spray

Roasted lamb racks with tomato and mint salad

Roast lamb is an all-time family favourite, and for good reason. This delicious version will satisfy the gluten-free, paleo, low-carb, or just plain hungry.

Ingredients

4 4-cutlet lamb racks, frenched

2 teaspoon ground allspice

1/2 teaspoon cayenne pepper

1 tablespoon olive oil

250 gram baby vine-ripened truss tomatoes

cooking-oil spray

1 cup firmly packed fresh mint leaves

1 (100g) red onion, thinly sliced

1 tablespoon lemon juice

2/3 cup (160g) baba ghanoush

cooking oil spray

Method

1.Preheat oven to 220°C.

2.In a large bowl, combine lamb, spices and oil; season. Place lamb in large shallow baking dish. Roast, uncovered, about 10 minutes.

3.Add tomatoes to dish; spray with oil. Roast about 10 minutes or until tomatoes soften and lamb is cooked as desired. Cover lamb; stand 5 minutes.

4.Place tomatoes in medium bowl with mint, onion and juice; toss gently to combine and season to taste.

5.Serve lamb with salad and baba ghanoush.

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Ingredients

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