Roast lamb with a vegetable medley

Name: Roast lamb with a vegetable medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 1.00 lamb rack; 3.00 fresh rosemary; 2.00 garlic cloves; 0.00 stock vegetable; 1.00 spring onions bunch; 225.00 g baby carrots; 175.00 g courgettes small; 175.00 g mangetout

4 servings Prep: 10 mins, Cooking: 30 mins

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Lamb

By Food24 November 03 2009

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Ingredients (8)

1.00	lamb — rack
3.00	fresh rosemary
2.00	garlic — cloves
0.00	stock — vegetable
1.00	spring onions — bunch
225.00 g	baby carrots
175.00 g	courgettes — small
175.00 g	mangetout

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Method:

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.