Roasted lamb rack & spring vegetables

Roasted lamb rack & spring vegetables

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The secret to cooking the spuds more quickly is to pop them in the microwave before roasting.

The ingredient of Roasted lamb rack & spring vegetables

  1. 4 small potatoes, peeled, coarsely chopped
  2. 2 tbsp water
  3. 2 large zucchini, ends trimmed, cut into batons
  4. 2 large red onions, cut into wedges
  5. 1 large red capsicum, halved, deseeded, cut into strips
  6. 6 garlic cloves
  7. Olive oil spray
  8. 2 tsp fresh thyme leaves
  9. 4 (about 125g each) French-trimmed lamb racks (2-3 cutlets on each rack)
  10. 1 x 250g punnet cherry tomatoes
  11. 65g (1/3 cup) kalamata olives

The instruction how to make Roasted lamb rack & spring vegetables

  1. Preheat oven to 200u00b0C. Place the potato and water in a microwave-safe bowl. Cover. Cook on High/800watts/100% for 3 minutes. Drain. Place the potato, zucchini, onion, capsicum and garlic, in a single layer, on a baking tray. Spray with oil and sprinkle with thyme. Roast for 15 minutes.
  2. Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook the lamb for 2 minutes each side.
  3. Add the tomatoes and olives to the tray. Top with the lamb. Season with pepper. Roast for a further 8-10 minutes for medium or until the lamb is cooked to your liking.

Nutritions of Roasted lamb rack & spring vegetables

calories: 414.904 calories
fatContent: 24 grams fat
saturatedFatContent: 10 grams saturated fat
carbohydrateContent: 21 grams carbohydrates
sugarContent: 9 grams sugar
fibreContent:
proteinContent: 25 grams protein
cholesterolContent: 66 milligrams cholesterol
sodiumContent: 328.15 milligrams sodium

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