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Lamb, parsnip and Brussels sprout tray bake
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Wholesome lamb, parsnip, and Brussels sprout bake - ready in under an hour, filling your kitchen with irresistible aroma.
Ingredients:
  • 9 rosemary sprigs, cut into 1cm pieces
  • 2 Lamb Rack Roasts
  • 2 parsnips, peeled, quartered lengthways
  • 2 leeks, pale section only, cut into 4cm pieces
  • 1 brussels sprout stalk
  • 1 lemon, cut into wedges
  • 1 garlic bulb, halved
  • 36.40 gm olive oil
  • 500g vine-ripened cherry tomatoes
  • 280g yoghurt
  • Flat-leaf parsley leaves, to serve
Instructions:
  • Preheat the oven to 200°C and make three incisions in each lamb rack using a small sharp knife. Fill each slit with rosemary.
  • In a large flameproof roasting pan, heat half of the oil until shimmering. Add the lamb, fat-side down, and sear for 5 minutes until golden. Flip and continue cooking for another 2 minutes, rotating occasionally, until lamb is browned all over.
  • Place the parsnip, leek, brussels sprout stalk, lemon, and garlic around the lamb in the pan. Drizzle with the remaining oil, season, and roast in the oven for 30 minutes for medium doneness. Add the tomatoes to the pan for the last 10 minutes of cooking. Once done, transfer the lamb to a serving platter, cover with foil, and let it rest for 5 minutes.
  • Squeeze half of the roasted garlic and finely chop it. Combine it with yogurt in a small bowl. In a separate pan over medium heat, briefly cook cumin until fragrant. Add it to the yogurt mixture and stir. Mix in lemon juice and 1 tablespoon of warm water.
  • Present the lamb and vegetables alongside the yogurt mixture and fresh parsley leaves.

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