Name: Lamb racks with mustard maple glaze
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 x 4 french-trimmed lamb cutlet racks (720g); 2 clove garlic, sliced thinly; 2 parsnips (500g), cut into 2cm cubes; 2 kumara (500g), cut into 2cm cubes; 1/2 cup loosely packed fresh flat-leaf parsley leaves; 50 gram butter; 1/3 cup (80ml) maple syrup; 2 tablespoon wholegrain mustard

Lamb racks with mustard maple glaze

Give your roasted lamb racks and vegetables a touch of sweetness by bathing them in this delicious mustard maple glaze.

Ingredients

4 x 4 french-trimmed lamb cutlet racks (720g)

2 clove garlic, sliced thinly

2 parsnips (500g), cut into 2cm cubes

2 kumara (500g), cut into 2cm cubes

1/2 cup loosely packed fresh flat-leaf parsley leaves

50 gram butter

1/3 cup (80ml) maple syrup

2 tablespoon wholegrain mustard

Method

1.Preheat oven to 200°C/180°C fan-forced.

2.Make mustard maple glaze by combining the butter, maple syrup and mustard in a small saucepan over low heat. Cook, stirring, until slightly thickened.

3.Meanwhile, using sharp knife, make cuts in lamb; press garlic slices into cuts. Place lamb in large oiled baking dish; brush with 2 tablespoons of the glaze.

4.Combine remaining glaze, parsnip and kumara in medium bowl.

5.Place vegetables in baking dish with lamb; roast, uncovered, about 15 minutes or until vegetables are tender and lamb is cooked as desired. Stir parsley into vegetables; serve with lamb.

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Ingredients

Method

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