Roast lamb with a vegetable medley

Recipe from: 8/1/1997 12:00:00 AM

Ingredients 8
Servings 1
Minutes 10 minutes


Serving Change
  • 1
    rack of lamb
  • 3
    sprigs fresh rosemary
  • 2
    cloves garlic
  • vegetable stock
  • 1
    bunch of spring onions
  • 225
    baby carrots
  • 175
    small courgettes
  • 175


10 minutes
Score the lamb with crisscrosses using a sharp knife.
Make incisions with a small knife and push in the sprigs of rosemary and the garlic. Season to taste, then roast in a preheated oven at 200 ºC for 30 minutes until the meat is tender.
Bring a saucepan of vegetable stock to the boil, add vegetables and cook for 5 to 7 minutes, until tender. Drain the vegetables and set aside.
Remove the cooked lamb from the oven and set aside for 5 minutes. Then slice down between the bones and serve on top of the vegetables with dry-roasted potatoes.

Read more on: roast  |  lamb

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