Lemon and Rosemary Roasted Lamb Rack (serves two)
Lamb Rack
1 Lemon
2 Potatoes
1 Zucchini
4 Garlic cloves
12 Cherry tomatoes
Garlic powder
Rosemary leaves
Salt
Pepper
Olive oil
Tzatziki (to serve)
1. Preheat oven to 200°C
2. Season lamb with salt, pepper, garlic powder and rosemary.
3. Cut potatoes into quarters. Add garlic cloves, peeled, to a bowl with potatoes and toss with oil, salt and pepper.
4. Heat half oil in a large frying pan and brown lamb on all sides.
5. Place vegetables and lamb into a roasting dish.
6. Cut lemon in half. Squeeze lemon over lamb and vegetables and place lemon halves into the roasting dish
7. Roast for 25 minutes for medium-rare. (longer depending on preference)
8. Remove lamb from pan and cover with foil. Allow to rest for 15 minutes.
9. Meanwhile, add zucchini and tomatoes to the roasting dish in place of the lamb. Roast for a further 15-20 minutes.
10. Serve with tzatziki
