Name: Roasted lamb rack & spring vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 4 small potatoes, peeled, coarsely chopped; 40.00 gm water; 2 large zucchini, ends trimmed, cut into batons; 2 large red onions, cut into wedges; 1 large red capsicum, halved, deseeded, cut into strips; 6 garlic cloves; Olive oil spray; 2 tsp fresh thyme leaves; 4 (about 125g each) French-trimmed lamb racks (2-3 cutlets on each rack); 1 x 250g punnet cherry tomatoes; 65g (1/3 cup) kalamata olives

Roasted lamb rack & spring vegetables

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Microwave spuds before roasting for quicker cooking.

Ingredients:

4 small potatoes, peeled, coarsely chopped
40.00 gm water
2 large zucchini, ends trimmed, cut into batons
2 large red onions, cut into wedges
1 large red capsicum, halved, deseeded, cut into strips
6 garlic cloves
2 tsp fresh thyme leaves
4 (about 125g each) French-trimmed lamb racks (2-3 cutlets on each rack)
1 x 250g punnet cherry tomatoes
65g (1/3 cup) kalamata olives

Instructions:

1. Preheat the oven to 200°C. 2. Microwave the potato and water in a covered bowl on high for 3 minutes. Drain. 3. Arrange potato, zucchini, onion, capsicum, and garlic on a baking tray. 4. Spray with oil and sprinkle with thyme. 5. Roast for 15 minutes until golden brown.
Heat a large non-stick frying pan over high heat and spray with oil. Cook the lamb for 2 minutes on each side.
Place the tomatoes and olives on the tray, followed by the lamb. Sprinkle pepper on top. Roast for an additional 8-10 minutes for a medium doneness or until the lamb reaches your preferred level of doneness.

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