Roast Rack of Lamb with winter vegetables

Recipe

Roast Rack of Lamb with winter vegetables

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SERVES 4

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MEDIUM PREPARATION

4 racks of lamb french cut
Willow Vale Gourmet Food Co. - Rosemary & Garlic Olive Oil
Pickle Hopper - Oakwood Smoked Salt
Cracked pepper to taste
4 serves of your choice of vegetables such as carrots, beetroot, sweet potato, pumpkin, onion & potatoes.
1 tbsp fresh chopped rosemary
½ tbsp fresh chopped thyme
Extra rosemary sprigs for garnish.

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45 MINUTE COOK TIME

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COOKING METHOD

Preheat oven to 200 C.
Trim excess fat but not all from lamb racks (too much fat takes too long to render down when baking but you still need a little to keep lamb moist and self baste while cooking).
Wrap the bones in a little foil to prevent burning and remove before serving.
Drizzle over and rub in some Willow Vale Gourmet Food Co. - Rosemary & Garlic Olive Oil.
Sprinkle and rub in over the back fatty side of the rack the Pickle Hopper - Oakwood Smoked Salt and cracked pepper.
Place on a baking tray fatty side up and set aside to sit for about 45 minutes to infuse the flavours and bring the lamb to room temperature before baking.
Cut the vegetables into thick even chunks so they all cook at the same time.
Place vegetables in a large bowl and drizzle over some Willow Vale Gourmet Food Co. - Rosemary & Garlic Olive Oil. Toss until evenly coated.
Add the fresh rosemary, cracked pepper and fresh thyme…. toss until evenly coated.
Spread onto an oven tray in a single layer, sprinkle with the Pickle Hopper - Oakwood Smoked Salt.
When the lamb racks are ready, place on the top rack of oven and the vegetables on the middle rack to cook for 40 to 45 minutes.
Mix and toss vegetables a couple of times to evenly brown and caramelise.
After 40 minutes take lamb out to sit and rest for 10 minutes before serving.
If you prefer a medium rare lamb cook for less time, remember the lamb will continue to cook a little when you take it out to rest it.
Garnish with rosemary sprigs and serve with minted baby peas and your favourite gravy.
This dish is also delicious served on a bed of fluffy mash potato instead of the roast potatoes.
To serve as a banquet in the middle of the table, place lamb racks on the vegetables, drizzle
over the pan juices and serve peas and gravy on the side.

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