Lamb

Herb crusted lamb with spring vegetables

Name: Herb crusted lamb with beetroot, dutch carrots, zucchinis recipe
Yield: 4
Ingredients: 2 tbs extra virgin olive oil; 2 x 6-cutlet Frenched lamb racks; 1 tbs finely chopped flat-leaf parsley leaves; 1 tbs finely chopped dill; 1 tbs finely chopped tarragon; 2 tbs Dijon mustard; Hot English mustard, to serve; 12 baby beetroot, trimmed; 12 baby (Dutch) carrots, trimmed; 3 rosemary sprigs, leaves picked; Extra virgin olive oil, to drizzle; 4 small zucchinis, halved on the diagonal; 2 tbs honey; 3 tsp balsamic vinegar

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Herb crusted lamb with spring vegetables

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by Sashi Cheliah

Sep 08, 2018

Ingredients (14)

2 tbs extra virgin olive oil
2 x 6-cutlet Frenched lamb racks
1 tbs finely chopped flat-leaf parsley leaves
1 tbs finely chopped dill
1 tbs finely chopped tarragon
2 tbs Dijon mustard
Hot English mustard, to serve

Spring vegetables

12 baby beetroot, trimmed
12 baby (Dutch) carrots, trimmed
3 rosemary sprigs, leaves picked
Extra virgin olive oil, to drizzle
4 small zucchinis, halved on the diagonal
2 tbs honey
3 tsp balsamic vinegar

Method

1.

Preheat oven to 220°C.
2.

For the spring vegetables, place the beetroot and carrot in a large roasting pan and scatter with rosemary leaves. Season and drizzle with olive oil, tossing to combine. Roast for 20-25 minutes or until tender. Add zucchini and roast for a further 10-15 minutes or until all vegetables are cooked and golden. Remove from the oven and drizzle over honey and balsamic vinegar, tossing to combine. Keep warm until ready to serve.
3.

Meanwhile, to make the lamb racks, heat olive oil in a large frypan over high heat. Season racks all over then place, skin-side down, in the pan. Cook, turning, for 6-8 minutes or until the lamb is browned all over. Transfer lamb, skin-side up, to a large greased and lined baking tray.
4.

Combine herbs and Dijon mustard in a small bowl. Spread evenly over the skin side of both racks, and season to taste. Roast for 20-25 minutes to medium-rare, or until cooked to your liking. Rest for 10 minutes.
5.

To serve, cut each lamb rack in half and place on plates. Divide roasted spring vegetables among plates and drizzle with olive oil. Serve with hot mustard.