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lamb

ROASTED LAMB RACK, CHAR-GRILLED VEGETABLES, MASHED POTATO


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Serves

4

Prep Time

30

Cook Time

30

Ingredients

80ml (1/3 cup) Olive oil
4 x 220g French trimmed lamb rack, cap off
800g Small desiree 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

1 Preheat oven to 200C 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.
2 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.
3 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.
4 Divide mash, char-grilled vegetables and Lamb Racks among plates. Serve with charred lemon wedges.

Tips

1 Substitute cauliflower with broccoli or baby Brussels sprouts.
2 Forequarter chops are suited to both short, grilling style cooking and long, slow cooking – but not in between.
3 If using a char-grill pan – a healthy and tasty dinner doesn’t have to take forever; the answer is grilling. There are important things to consider such as selecting a cut that is suitable for grilling (the Meat Cuts app is a great tool to help here). Grilling cuts have a minimum thickness, for lamb it is 15mm, beef it is 21mm (if over 30mm they may need to be finished in the oven). The grilling cut should always be taken out of the fridge 15 minutes before cooking. They should be lightly oiled before being placed on a hot grill surface and when cooked to desired doneness they need to be rested before serving.
4 Other economical cuts of lamb include chump chops, neck chops and the neck fillet, butterflied shoulder and shanks.
5 Cooking the lamb on the bone imparts a great flavour.