Whip up a winner with this mouthwatering Mustard lamb rack with sweet potato wedges. It's a simple dinner option that your whole family will love.
Serves44
Cook time40 mins40 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
800g Coles Australian Lamb Rack Cap On Roast
800g sweet potato, cut into wedges
200g punnet Perino grape tomatoes
2 tbs wholegrain mustard
¼ cup chopped mint
¼ cup chopped flat-leaf parsley
Mixed leaves salad, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat the oven to 200⁰C. Heat 2 tsp oil in a large roasting pan over high heat. Season lamb with salt and pepper. Cook for 2 mins each side or until browned all over. Transfer to a plate.
Step 2
Add remaining oil to the pan. Add sweet potato and cook, turning, for 5 mins or until lightly brown all over. Remove from heat. Add tomatoes and return the lamb to pan. Spread mustard over top of lamb. Cook in the oven for 25-30 mins for medium or until cooked to your liking. Rest lamb, covered, for 5 mins.
Step 3
Combine mint and parsley in a small bowl. Sprinkle herbs over vegetables and lamb and serve with salad.
