Lamb Rack with Roast Baby Veggies


Preheat oven to 200ºC.

Rub the lamb rack with the paprika, garlic, celery salt and dried rosemary. Fry the lamb on a medium-high heat in one tablespoon of the oil until golden on both sides. Remove and set aside.

In a roasting dish, place the washed baby veggies with the remaining oil. Place in the oven for approx 20 minutes until browning and cooked through. Add the halved beetroot to the dish and place the lamb on top. Cover the tray with foil and return to the oven. Cook for a further 10 minutes or longer if you prefer less rare meat.

Allow the lamb to rest for 10 minutes. Keep the tin foil on and cover with teatowels to keep warm. Once rested cut the lamb and place on a platter with baby veggies to serve.

Serve with leafy greens such as LeaderBrand Baby Spinach.


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