Roasted lamb rack with tomato salad

Serves:

Ingredients

• 2 x 8-cutlet racks of lamb
• 1 teaspoon olive oil (or spray)
• Salt and pepper
• 1 punnet grape or cherry tomatoes, halved
• ½ red onion, finely chopped
• 1 handful of basil leaves

Dressing

• 2 tablespoons lemon juice
• 3 tablespoons extra virgin olive oil

Method

Heat oven to 200°C. Trim excess fat from lamb and wrap some aluminium foil around the bones to prevent burning. Coat (or spray) lamb with olive oil, season with salt and pepper. Place on a baking dish and cook for 20 minutes for medium, or to your liking. Rest for 5 minutes while you make the salad.

Whisk lemon juice, oil and salt and pepper in a bowl, stir in tomatoes, onion and shredded basil leaves.

Serve 3-4 lamb racks per adult (1-2 per child) with the tomato salad.

Serving Suggestions

Note

• If you have leftover pesto from the Spaghetti pesto spoon a dollop onto the lamb cutlets.
• The tomato salad with onion and green bits is a no go zone for my children, try plain slices of tomato or other salad your kids will eat.