This rack of lamb is truly something amazing. With delicious spiced flavours your next roast dinner will have you licking your lips.
Serves44
Cook time50 mins50 minutes
Prep time15 mins15 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
600g kipfler potatoes, scrubbed, halved lengthways, quartered if large
2 garlic cloves, crushed
2 tbs olive oil
3 tsp smoked paprika
3 tsp ground cumin
1 tsp dried chilli flakes
2 x 500g Coles Australian Lamb Rack Roasts
1 red onion, cut into wedges
1 yellow capsicum, coarsely chopped
250g punnet cherry truss tomatoes
¼ cup (40g) pitted kalamata olives
80g baby kale
Lemon wedges, to serve
Mint leaves, to serve
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Method
Step 1
Preheat oven to 200°C. Combine the potato, half the garlic and half the oil in a large roasting pan and toss to combine. Roast for 10 mins.
Step 2
Meanwhile, combine the paprika, cumin, chilli and remaining garlic and oil in a small bowl. Rub the spice mixture evenly over the lamb racks.
Step 3
Place the lamb on top of the potato mixture and scatter over the onion. Roast for 25 mins.
Step 4
Arrange the capsicum and tomatoes around the lamb in the pan. Lightly spray with olive oil spray. Roast for a further 10-15 mins or until the lamb is cooked to your liking and the vegetables are tender. Stir in the olives.
Step 5
Transfer the lamb to a plate and cover with foil. Set aside for 10 mins to rest. Carve the lamb racks into portions. Divide the vegetable mixture among serving plates and top with the kale. Place the lamb on top and serve with lemon wedges and mint.
Prep time15 mins15 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
600g kipfler potatoes, scrubbed, halved lengthways, quartered if large
2 garlic cloves, crushed
2 tbs olive oil
3 tsp smoked paprika
3 tsp ground cumin
1 tsp dried chilli flakes
2 x 500g Coles Australian Lamb Rack Roasts
1 red onion, cut into wedges
1 yellow capsicum, coarsely chopped
250g punnet cherry truss tomatoes
¼ cup (40g) pitted kalamata olives
80g baby kale
Lemon wedges, to serve
Mint leaves, to serve
Description
This rack of lamb is truly something amazing. With delicious spiced flavours your next roast dinner will have you licking your lips.
Method
Step 1
Preheat oven to 200°C. Combine the potato, half the garlic and half the oil in a large roasting pan and toss to combine. Roast for 10 mins.
Step 2
Meanwhile, combine the paprika, cumin, chilli and remaining garlic and oil in a small bowl. Rub the spice mixture evenly over the lamb racks.
Step 3
Place the lamb on top of the potato mixture and scatter over the onion. Roast for 25 mins.
Step 4
Arrange the capsicum and tomatoes around the lamb in the pan. Lightly spray with olive oil spray. Roast for a further 10-15 mins or until the lamb is cooked to your liking and the vegetables are tender. Stir in the olives.
Step 5
Transfer the lamb to a plate and cover with foil. Set aside for 10 mins to rest. Carve the lamb racks into portions. Divide the vegetable mixture among serving plates and top with the kale. Place the lamb on top and serve with lemon wedges and mint.
