ROASTED LAMB RACK WITH CHAR-GRILLED VEGETABLES
INGREDIENTS
4 French trimmed lamb rack, cap on
80ml (⅓ cup) olive oil
800g small potatoes, peeled
125ml (½ cup) light milk, warmed
Charred lemon wedges, to serve
Char-grilled vegetables
2 zucchini, thinly sliced lengthwise
1 red capsicum, trimmed, sliced into strips
1 small eggplant, thinly sliced widthwise
2 tbs finely chopped basil
2 tbs finely chopped oregano
2 cloves garlic, crushed
2 tbs olive oil
METHOD
Preheat oven to 200⁰C and line a large oven tray with baking paper.
Place racks on oven tray and brush evenly 2 tablespoons of oil over each rack; season to taste.
Roast for 25 minutes for medium or until cooked to your liking; rest for 15 minutes covered loosely with foil before serving.
Meanwhile, boil potatoes in saucepan of boiling salted water for 30 minutes or until cooked. Drain and transfer to a large heatproof bowl.
Using a potato masher or ricer, mash potatoes with milk and remaining 2 tablespoons olive oil. Season to taste.
Preheat a lightly greased large char-grill pan or barbecue to high.
Place zucchini, capsicum, eggplant, herbs, garlic and oil in a large bowl; season to taste and toss well to combine.
Cook capsicum for 5 minutes turning frequently or until charred and cooked.
Cook eggplant for 3½ minutes each side until charred and cooked.
Cook Zucchini 2 minutes each side until charred and cooked.
Divide mash, char-grilled vegetables and Lamb Racks among plates.
Serve with charred lemon wedges.
Image by Lamb 100% Australia