Roasted Rack of Lamb With Roast Vegetables


The Foodie Explorers

Next is the main course of roasted French trimmed rack of lamb. I use the delicious Shetland lamb from James Allan butchers, French trimmed and served with roasted sweet potatoes and vegetables. Garlic, parsley, thyme, and rosemary infuse into the meat to create a mouth-watering meal. Serving the dish with both roasted sweet potatoes and roasted vegetables means an easier cook. With a Leisure range cooker, you can add everything into the pot, and pop it in the oven to cook. This means you have the other ovens and the stovetop free for your other courses, and won’t need to keep adding and removing things from the same oven. Being able to keep the oven door closed during cooking will give you a delicious, evenly cooked main course.

Ingredients

Serves 4

  • 4 tbsp goose fat
  • 250g carrots, peeled and halved lengthways
  • 250g parsnips, peeled and halved lengthways
  • 250g sweet potatoes, peeled and halved lengthways
  • 3 red onions, root left on and quartered.
  • 3 sprigs of thyme
  • 3 sprigs of rosemary
  • 4 whole garlic cloves, lightly crushed
  • 2 racks of lamb, each with 6 or 7 bones

Method

1. Preheat the oven to gas mark 6 or 200°C.

2. Spoon the goose fat into the roasting tin and place in the oven to warm up while you prepare the vegetables.

3. Add the herbs and garlic to the goose fat in the roasting tray and shake to mix. Then add the prepared vegetables and coat evenly with the herb, garlic, and goose fat mixture.

4. Place the roasting tray back in the oven and roast for 30 minutes.

5. After 30 minutes, add the lamb to the roasting tin placing it on top of the vegetables. Cook for 15 minutes for rare, 20 minutes for medium, or 25 minutes for well done.

6. When everything is cooked, serve it all together in a large dish so everyone can help themselves.

Make this delicious main course in one of our stainless steel range cookers.

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