Mediterranean Rack of Lamb Traybake

Charmaine Lu -
  • 750g sliced new potatoes
  • 3 capsicums, cut into chunks
  • 2 sliced red onions
  • 3 tbsp olive oil
  • 1 rack of lamb (8 ribs), trimmed
  • 2 tbsp Dijon mustard
  • Handful of chopped parsley and coriander
  • 1 lemon, zest only
  • 1 thick slice of bread, whizzed into breadcrumbs
  • 200g tenderstem broccoli
  • 6 tbsp natural yoghurt
  • 50g chopped almonds
  • Heat the oven to 220C. Toss the capsicums, onions and potatoes in 2 tbsp of oil in a roasting tin. Roast for 30 mins. Meanwhile, mix the mustard, half the chopped herbs, the lemon zest and some seasoning in a small bowl, then rub all over the lamb. Pat the breadcrumbs on top to coat.
  • Remove the tin from the oven, add the broccoli, and toss everything together. Pop the rack of lamb on top, drizzle with some more oil and roast for 30 mins for medium. Remove the lamb once cooked, and leave to rest for 10 mins. Toss the vegetables together in the tray, drizzle with yoghurt and scatter with the rest of the herbs and the almonds.
  • Carve the lamb into individual ribs, and serve with a generous helping of the roasted vegetables. Delicious!
1 hr
4 serving