adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast lamb racks with mediterranean vegetables
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 2 racks of lamb (6 cutlets each), fat trimmed from the bones
  • 1.25 gm ground cumin
  • Salt & freshly ground black pepper
  • 30g (1 1/2 tbsp) butter, at room temperature
  • 2 (about 300g) zucchini
  • 1 small (about 350g) celeriac
  • 1 garlic clove, crushed
  • 125ml (1/2 cup) vegetable liquid stock
  • 70g kalamata olives
  • 40.00 ml drained bottled capers
Instructions:
  • Preheat the oven to 220°C. Cut each rack of lamb in half to form four 3-cutlet racks. Combine cumin, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper in a small bowl. Rub the lamb racks all over with the spice mixture and place in a medium roasting pan. Dot with half of the butter and roast in the preheated oven for 18-20 minutes for medium doneness or until cooked to your preference. Remove from the oven, loosely cover with foil, and let it rest for 5 minutes.
  • Quarter the zucchini lengthwise and then cut into 1.5cm pieces. Peel the celeriac and cut it into 1.5cm pieces.
  • In a large saucepan over medium heat, heat the remaining butter. Add celeriac and garlic, cook for 1 minute while stirring. Pour in the stock, bring to a boil. Reduce heat to medium-low, cover, and cook for 4 minutes. Add zucchini and olives, cook for an additional 4 minutes until vegetables are tender, stirring occasionally.
  • Take the vegetables off the heat and gently fold in the capers. Adjust seasoning with salt and pepper to taste.
  • Plate the vegetable mixture elegantly, layer the lamb racks on top, and serve promptly.

Similar Recipes