We love a good roast but sometimes we don’t want to cook a full leg of lamb, or we simply don’t have the time. The solution is a rack of lamb, which is cheaper, full of flavour, and if cooked right, super tender.

We’d just like to say, please make sure to get your meat from a reputable butcher who sources their meat from traditional farmers who don’t feed their animals modified food etc. The ones that allow the animals to eat grass and roam in paddocks as they were meant too. It is super important, that as meat eaters, we still respect the animals we eat. Growing up on a farm it was normal to see animals go off to the slaughterhouse, but this was always done with the utmost respect and care for the animal.

 

May 1, 2019
  • 10m
  • 1h
  • 1h 10m

Ingredients

  • 1 rack of lamb (8-10 cutlets)
  • 1 brown onion
  • 3 garlic clove
  • 5 sprigs fresh rosemary
  • veggies for roasting - potatoes, pumpkin, carrots, parsnip etc
  • 1 pinch salt and pepper

Instructions

  1. Preheat oven to 180ºC (fan forced). Line a baking dish with some baking paper and place the lamb rack inside.
  2. Slice the onion and garlic and place them around the lamb.
  3. Peel and cut up the roast veggies. Place these all around the lamb. Sprinkle with salt and pepper.
  4. Lay the rosemary sprigs around the lamb and cook for approx. 1 hour (or until cooked to your liking. We found 1 hour was enough for medium, so cook longer if you prefer well done). Allow the lamb to rest for 5 minutes, then slice and serve.

Nutrition

  • 4