Roasted rack of lamb with veg and potatoes
(1)
45 min
A rich, hearty and delicious dish from head chef at The Maytime Inn in the Cotswolds.
1 person made this
Ingredients
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
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Preheat oven to 200 C / Gas 6.
- 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.
- Roast for 7 minutes.
- Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook the lamb for 2 minutes on each side.
- 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.
- 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.
