Ingredients
The following ingredients have 4 Servings
- 2 tbs extra virgin olive oil
- 2 x 6-cutlet Frenched lamb racks
- 1 tbs finely chopped flat-leaf parsley leaves
- 1 tbs finely chopped dill
- 1 tbs finely chopped tarragon
- 2 tbs Dijon mustard
- Hot English mustard, to serve
- 12 baby beetroot, trimmed
- 12 baby (Dutch) carrots, trimmed
- 3 rosemary sprigs, leaves picked
- Extra virgin olive oil, to drizzle
- 4 small zucchinis, halved on the diagonal
- 2 tbs honey
- 3 tsp balsamic vinegar
Instruction
- Preheat oven to 220°C.
- For the spring vegetables, place the beetroot and carrot in a large roasting pan and scatter with rosemary leaves. Season and drizzle with olive oil, tossing to combine. Roast for 20-25 minutes or until tender. Add zucchini and roast for a further 10-15 minutes or until all vegetables are cooked and golden. Remove from the oven and drizzle over honey and balsamic vinegar, tossing to combine. Keep warm until ready to serve.
- Meanwhile, to make the lamb racks, heat olive oil in a large frypan over high heat. Season racks all over then place, skin-side down, in the pan. Cook, turning, for 6-8 minutes or until the lamb is browned all over. Transfer lamb, skin-side up, to a large greased and lined baking tray.
- Combine herbs and Dijon mustard in a small bowl. Spread evenly over the skin side of both racks, and season to taste. Roast for 20-25 minutes to medium-rare, or until cooked to your liking. Rest for 10 minutes.
- To serve, cut each lamb rack in half and place on plates. Divide roasted spring vegetables among plates and drizzle with olive oil. Serve with hot mustard.
