Roasted rack of lamb with veg and potatoes

    45 min

    A rich, hearty and delicious dish from head chef at The Maytime Inn in the Cotswolds.


    1 person made this

    Serves: 2 

    • 2 small potatoes, peeled and cut into 2cm squares
    • 2 large courgettes, ends trimmed, cut into short batons
    • 1 large red onion, cut into wedges
    • 1 large red pepper, halved, deseeded, cut into 5cm squares
    • 2 garlic cloves
    • olive oil
    • 2 teaspoons fresh rosemary, chopped
    • 1 rack of lamb (6 ribs/3 cutlets each), French trimmed
    • 10 cherry tomatoes on the vine
    • 65g Kalamata olives

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6.
    2. Place the potato cubes in salted water and bring to the boil. When the potatoes start to soften, drain off the water. Pan-fry the potato, courgette, onion, pepper and garlic in olive oil. Once coloured put on a baking tray. Sprinkle with chopped rosemary.
    3. Roast for 7 minutes.
    4. Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook the lamb for 2 minutes on each side.
    5. Add the tomatoes and olives to the roasting tray. Top with the lamb. Season with pepper. Roast until the lamb is cooked to your liking, a further 8 to 10 minutes for medium or more.
    6. Transfer the rack to a warm plate, cover loosely in foil and let it rest in a warm place for about 5 minutes. Carve the cutlets and serve with the roasted veg.

    See it on my blog

    The Maytime

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