Rack of Lamb with Roasted VegetablesCourse: MainCuisine: EnglishDifficulty: Pretty easy
I always veer towards easy recipes – why get hot and sticky in the kitchen when you don’t need to. Annabel and I are fans of Rukmini Iyer’s one pan cookbooks. Having cooked my adaptation of her Rack of Lamb with Roasted Vegetables recipe for lunch today, I thought it would be a good one to share with anybody who is looking for a lamb recipe for two people this Easter Sunday.
150g baby carrots, halved lengthways
200g baby courgettes, halved lengthways
400g tin of haricot or flageolet beans, drained & rinsed
1 tbspn olive oil
Sea salt flakes
Freshly ground black pepper
1 x 350g (approx) French-trimmed rack of lamb
2 tspns Dijon mustard & 40g pistachio nuts, fairly finely chopped (optional)
Zest and juice of an orange
1 tbspn extra virgin olive oil
Half pack fresh mint, finely chopped
- Preheat the oven to 180℃ fan/200℃/gas 6. Tip the vegetables (I added a few quartered parboiled potato chunks), olive oil, a good sprinkle of sea salt and a grind of black pepper into a roasting dish (ideally one that you can use as a serving dish at the end) and mix well.
- Score the fat on the rack of lamb and sear in a hot frying pan. (If liked, this is when you sprinkle with sea salt and spread the top and sides with mustard and scatter the pistachios evenly over the top and gently press them down.) Then pop the rack into the hot oven for 15 – 20 mins in a separate roasting tin. This way you can pour off the lamb fat once it has cooked, which I think is preferable to cooking both meat and veg in one dish (with the lamb fat soaking into the veg).
- Transfer the tin to the oven and cook for 20-30 minutes depending on whether you prefer lamb rare or well done.
- Remove the tin from the oven, and put the lamb on to a board to rest for 10 minutes. This is really important for the texture, so don’t skip it. Add the drained beans to the roasted vegetables and pop back into the oven until the meat is ready.
- To serve, mix the mint, orange zest and juice and a slug of extra virgin olive oil, then dress the vegetables with it. Using a sharp knife, cut the rack into cutlets and arrange over the vegetables. Pour any juices from the chopping board over the lamb and serve immediately.
- If you increase the amounts then the meat may take longer to cook.
More info on Rukmini Iyer’s cookbooks here
More absolutely fabulous lamb recipes here – did you know we have 800+ recipes on A&G? You’ll never be short of inspiration!