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A trimmed rack of lamb looks impressive and makes an easy roast for two.
Preparation time: 15 minutes
Cooking time: 35-40 minutes, plus 5 minutes resting time
Serves: 2
Ingredients:
- 200g baby new potatoes, halved
- 200g baby carrots, scrubbed
- 200g baby courgettes, roughly chopped
- 10-12 Waitrose Spanish Pitted Black Olives
- Grated zest and juice of ½ organic lemon
- 1 tsp caster sugar
- 4 tbsp olive oil
- 2 tbsp sun-dried tomato paste
- 1 Waitrose Extra Lean Rack of Lamb
- ½ pack fresh flat leaf parsley, chopped
- Salt and freshly ground black pepper
Instructions:
Preheat the oven to 220°C, gas mark 7. Toss the vegetables in a roasting tin with the olives, lemon zest and juice, sugar and olive oil. Season well and cook in the oven for 20 minutes until just tender.
Spread the tomato paste over the fatty side of the lamb. Remove the roasting tin from the oven, stir the vegetables and place the lamb on top. Return to the oven and roast for 15 minutes for medium meat. Allow an extra 5 minutes for well done meat, covering it loosely with foil if it begins to burn.
Remove the tin from the oven and allow the lamb to rest for 5 minutes. Stir the chopped parsley into the vegetables and divide between two plates. Cut the lamb into cutlets, arrange on the vegetables and serve immediately.
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