Name: Orange roasted lamb and winter vegetables with rosemary
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 3 parsnips, peeled, quartered lengthways; 3 carrots, quartered lengthways; 1 large fennel bulb, trimmed, cut into thin wedges; 1 large red onion, cut into wedges; 2 oranges, 1 sliced, grated zest from the other; 2 tablespoon rosemary leaves, plus extra to serve; 1/4 cup olive oil; 2 tablespoon maple syrup; 1 garlic clove, crushed; 8 cutlet lamb rack, frenched

Orange roasted lamb and winter vegetables with rosemary

This delicious recipe sees tender lamb rack roasted to perfection with winter vegetables and the citrusy tang of orange. Serve for a simple yet sophisticated family dinner

Orange roasted winter veg with lamb and rosemary

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Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

3 parsnips, peeled, quartered lengthways

3 carrots, quartered lengthways

1 large fennel bulb, trimmed, cut into thin wedges

1 large red onion, cut into wedges

2 oranges, 1 sliced, grated zest from the other

2 tablespoon rosemary leaves, plus extra to serve

1/4 cup olive oil

2 tablespoon maple syrup

1 garlic clove, crushed

8 cutlet lamb rack, frenched

Method

1.Preheat oven to hot, 200°C.

2.In a large baking dish, arrange vegetables and orange slices. Top with half the rosemary. Drizzle over combined 2 tablespoons oil and maple syrup. Season.

3.In a small bowl, combine remaining chopped rosemary, garlic, zest and remaining oil. Rub all over lamb. Season.

4.Place rack on top of vegetables. Bake for 40-45 minutes, turning vegetables occasionally, until lamb is cooked to taste and vegetables are tender. Serve sliced with vegetables.