Ingredients
1 red capsicum
diced
1 large eggplant
diced
2 large zucchinis
diced
1 red onion
diced
1 mini Roma tomatoes
2 tbsp olive oil
4 cloves garlic
smashed
lamb racks
allow around 3 cutlets per person
sea salt
to taste
pesto
for drizzling
Allergy Advice
Contains Dairy
Contains Nuts
Equipment
- 1 Oven
- 1 Deep oven tray
Instructions
- Preheat oven to 200°C (180°C fan-forced).
- Cut vegetables into chunks, toss with smashed garlic cloves, tomatoes and olive oil in a deep oven tray. Sprinkle with sea salt. Season lamb racks with olive oil and salt and add to the tray with the veggies.
- Bake for 30 minutes (if interlacing the bones, they’ll need 10 minutes longer). Remove lamb racks to rest. Return veggies to oven for a further 10 minutes.
- Slice lamb into cutlets, serve with roasted veggies. Drizzle with pesto.
Notes
Tip
If you fancy some roast potatoes, cheat and have a two-pan dinner. Simply cut potatoes into roasting pieces and microwave them for 5 minutes with a splash of water. Pat dry and toss with a tablespoon of oil. Arrange on baking paper on a tray. Roast with the lamb racks.
Variation
Try experimenting with a different pesto – the other night I served lamb racks with coriander and rocket pesto and some hummus.
