Rack this one up to warm win­ter experience

Western Suburbs Weekly - - Food -

STAY warm this win­ter with hearty home-cooked meals such as this roasted lamb rack with char­grilled veg­eta­bles and mashed potato. These suc­cu­lent racks paired with ve­g­ies are easy to prepare and make a great choice for all oc­ca­sions.

Prepa­ra­tion: 30 min­utes Cook­ing: 30 min­utes Serves: 4

IN­GRE­DI­ENTS

4 x 220g lamb racks, frenched, cap off

8 small pota­toes, peeled ½ cup milk, warmed Charred lemon wedges, to serve

Char grilled veg­eta­bles 2 zuc­chini, sliced thinly length­wise

1 red cap­sicum, trimmed, sliced into strips

1 small egg­plant, sliced into thin discs

2 tbsp. finely chopped basil

2 tbsp. finely chopped oregano

2 cloves gar­lic, crushed 2 tbsp. olive oil

METHOD

1. Pre­heat oven to 200C and line a large oven tray with bak­ing pa­per. Place racks on oven tray and brush 2 ta­ble­spoons of oil evenly over each rack; sea­son to taste.

Roast for 25 min­utes for medium or un­til cooked to your lik­ing; rest for 15 min­utes, cov­ered loosely with foil be­fore serv­ing.

2. Mean­while, boil pota­toes in saucepan of boil­ing salted wa­ter for 30 min­utes or un­til cooked.

Drain and trans­fer to a large heat­proof bowl. Us­ing a potato masher or ricer, mash pota­toes with milk and re­main­ing 2 ta­ble­spoons olive oil. Sea­son to taste.

3. Pre­heat a lightly greased large char-grill pan or bar­be­cue to high. Place zuc­chini, cap­sicum,

egg­plant, herbs, gar­lic and oil in a large bowl; sea­son to taste and toss well to com­bine.

Cook cap­sicum for 5 min­utes, turn­ing fre­quently or un­til charred and cooked. Cook egg­plant for 3½ min­utes each side un­til charred and cooked. Cook zuc­chini 2 min­utes each side un­til charred and cooked.

4. Di­vide mash, char-grilled veg­eta­bles and lamb racks among plates. Serve with charred lemon wedges.

COOK­ING TIPS

■ A boned and rolled loin roast is a great al­ter­na­tive to the rack.

■ Try adding a spice rub or crumb.

SOURCE: Weloveourlamb.com.au

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