Roasted Valley Lamb Racks with Spring Vegetables

Roasted Valley Lamb Racks
with Spring Vegetables
Serves: 4
Preparation Time: 15 mins
Cooking Time: 40 mins

INGREDIENTS
4 racks of lamb, frenched (2-3 cutlets each person)
4 Bellita low carb potatoes, peeled and cut into quarters
50ml water
4 carrots, peeled and cut to same size as potatoes
2 large red onions, cut into wedges
6 cloves garlic, crushed
60ml ollo extra virgin olive oil
2 sprigs fresh thyme
250g punnet cherry tomatoes
1/4 cup kalamata olives
Salt and pepper

METHOD
Preheat oven to 200C.

Place Bellita potatoes and water in microwave safe dish. Cover and cook on high for 3 minutes. Drain.

Place the carrots and onions in a baking dish with garlic, sprinkle with thyme. Just coat with a little olive oil. Roast for 20 minutes.

Season racks of lamb with salt and pepper and brush with olive oil.

Seal the lamb on all sides in a hot frypan until golden.

Remove the roast vegetables from the oven, add cherry tomatoes and olives and season with salt and pepper.

Place the lamb racks on the vegetables and roast for 8-10 minutes for medium or 15 minutes for well done.

Serve with steamed green beans.

David’s Budget tip:
To save money, swap the lamb racks for 4 small chicken breasts

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