Name: Lemon and garlic lamb racks
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 4 x 4 (600g) french-trimmed cutlet lamb racks; 6 sprigs lemon thyme; 12 (600g) baby new potatoes; 2 (280g) lemons, quartered; 1 bulb garlic, unpeeled, cloves separated; 2 (300g) large zucchini, sliced thickly; 400 gram baby carrots, trimmed, peeled; 1 tablespoon lemon thyme leaves

Lemon and garlic lamb racks

Serves 4

Prep

15M

Cook

1H 5M

Total

1H 20M

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Ingredients

2 tablespoon olive oil

4 x 4 (600g) french-trimmed cutlet lamb racks

6 sprigs lemon thyme

12 (600g) baby new potatoes

2 (280g) lemons, quartered

1 bulb garlic, unpeeled, cloves separated

2 (300g) large zucchini, sliced thickly

400 gram baby carrots, trimmed, peeled

1 tablespoon lemon thyme leaves

Method

1.Preheat oven to 200ºC (180ºC fan-forced).

2.In a large flameproof dish, heat half the oil; cook lamb for about 5 minutes, or until browned all over. Add thyme sprigs; season to taste. Add potatoes, lemon and garlic to pan; drizzle with remaining oil. Roast for about 40 minutes, or until lamb is cooked as desired. Remove lamb from baking dish; cover with foil, stand for 15 minutes.

3.Meanwhile, add vegetables to potatoes in dish; toss to combine.

4.Increase oven to 240ºC (220ºC fan-forced); roast vegetables for about 20 minutes, or until tender and golden brown. Add thyme leaves; toss to combine.

5.Serve lamb racks with roasted vegetables and lemon.

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