Name: Roasted lamb with lentils and olives
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1
Ingredients: 2 red onions, cut into wedges; 2 zucchini, thickly sliced; 2 garlic cloves, thinly sliced; 2 thyme sprigs, leaves picked; 36.40 gm olive oil; 2 Lamb Rack Roasts; 400g can cherry tomatoes; 400g can lentils, rinsed, drained; 100g olive; 80g baby spinach leaves; 4 bocconcini, torn; Thyme leaves, extra; Coles Bakery Stone Baked Rustic Baguette, to serve

Roasted lamb with lentils and olives

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Prep Time:
15 minutes

Cook Time:
60 minutes

Total Time:
75 minutes

Enhance roast lamb with torn bocconcini for added deliciousness.

Ingredients:

2 garlic cloves, thinly sliced
2 red onions, cut into wedges
2 zucchini, thickly sliced
2 thyme sprigs, leaves picked
36.40 gm olive oil
2 Lamb Rack Roasts
400g can cherry tomatoes
400g can lentils, rinsed, drained
100g olive
80g baby spinach leaves
4 bocconcini, torn
Thyme leaves, extra
Coles Bakery Stone Baked Rustic Baguette, to serve

Instructions:

Preheat the oven to 200C. In a large baking dish, mix the onion, zucchini, garlic, thyme, and half of the oil. Rub the remaining oil all over the lamb. Place the lamb on top of the onion mixture and season. Roast for 30 minutes.
In a large bowl, mix together tomatoes, lentils, olives, and spinach. Take out the lamb from the dish. Add the tomato mixture to the dish and gently fold it in. Place the lamb on top. Roast for 15 minutes. Sprinkle bocconcini over the dish and continue roasting for another 15 minutes or until the lamb is cooked and the bocconcini is golden.
Garnish with the additional thyme and enjoy with the bread.

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