Name: Roast lamb rack with rosemary & mustard crust
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 750g Kent pumpkin, seeded, cut into 1.5cm-thick wedges; Olive oil spray; 4 lamb racks (3 cutlets on each rack), French trimmed; 46.80 gm wholegrain mustard (see note); 20.00 ml chopped fresh rosemary; 8 yellow squash, halved; 240g pkt cherry truss tomatoes; 2 zucchini, trimmed, quartered lengthways

Roast lamb rack with rosemary & mustard crust

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Satisfy your winter cravings guilt-free with this comforting and delicious dish.

Ingredients:

750g Kent pumpkin, seeded, cut into 1.5cm-thick wedges
Olive oil spray
4 lamb racks (3 cutlets on each rack), French trimmed
46.80 gm wholegrain mustard (see note)
20.00 ml chopped fresh rosemary
8 yellow squash, halved
240g pkt cherry truss tomatoes
2 zucchini, trimmed, quartered lengthways

Instructions:

Preheat oven to 200°C and line a large roasting pan with non-stick baking paper. Spray pumpkin with oil, season with pepper, and roast for 15 minutes.
Heat a large non-stick frying pan over high heat and give it a quick spray of oil. Cook lamb racks for 1-2 minutes on each side until nicely browned. In a small bowl, mix together mustard and rosemary. Spread a quarter of the mustard mixture over the top of each lamb rack.
Place the squash, tomatoes, and zucchini in a roasting pan, then arrange the lamb on top. Roast for 15 minutes for medium doneness, or longer to your preference until the lamb is cooked and the vegetables are tender. Remove the lamb and let it rest covered with foil for 5 minutes. Serve with the roasted vegetables.

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