Name: Roasted lamb rack and vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 400 gram chat potatoes, quartered; 1 kumara, peeled, cubed; 3 zucchini, cut into chunks; 2 small red onions, cut into wedges; 1 red capsicum, seeded, sliced; 1/4 cup olive oil; 2 8-cutlet lamb racks, frenched (trimmed of fat and sinew), halved; 1/3 cup cranberry sauce; mixed green vegetables or a salad, to serve (optional)

Ingredients

400 gram chat potatoes, quartered

1 kumara, peeled, cubed

3 zucchini, cut into chunks

2 small red onions, cut into wedges

1 red capsicum, seeded, sliced

1/4 cup olive oil

2 8-cutlet lamb racks, frenched (trimmed of fat and sinew), halved

1/3 cup cranberry sauce

mixed green vegetables or a salad, to serve (optional)

Method

1.Preheat oven to very hot, 220°C.

2.In a baking dish, toss together potato, kumara, zucchini, onion, capsicum and oil. Season to taste. Bake for 15 minutes.

3.Brush lamb racks with cranberry sauce and season to taste. Arrange rack on top of the vegetables. Bake for a further 20-25 minutes until the lamb is cooked to taste and vegetables are tender and golden.

4.Serve vegetables topped with the lamb racks.

Women's Weekly Food