Herb-crusted lamb racks with chargrilled vegetable salad

SERVES: 4 PREP: 15 minutes COOK: 60 minutes

Ingredients

4 frenched lamb racks (3–4 cutlets in each)

¼ cup fresh breadcrumbs

1 tbsp rosemary leaves, finely chopped

1 tbsp flat-leaf parsley, finely chopped

2 tbsp fresh thyme leaves, finely chopped

3 cloves garlic, crushed

3 tsp pesto

ROASTED VEGETABLE SALAD:

500g kipfler potatoes, washed and halved

250g baby carrots

2 tbsp extra virgin olive oil

1 large red onion, cut into thick wedges

¼ cup pine nuts

80g baby kale leaves

DRESSING:

2 tbsp lemon juice

¼ cup extra virgin olive oil

2 tsp wholegrain mustard

Method

1. Preheat oven to 200C. Place potatoes, carrots and oil in a bowl, toss well to combine and place in a single layer on a large oven tray. Season with salt and pepper and roast for 20 minutes. Turn potatoes and carrots and add the red onion. Roast for 15 minutes before adding pine nuts and roasting for a further 5 minutes. Set aside and keep warm.

2. Place lamb in a roasting dish. Combine breadcrumbs, herbs, garlic and pesto in a bowl and mix well. Press evenly over lamb racks.

3. Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160C and cook for a further 15–20 minutes (medium rare) or until desired doneness. Remove lamb and cover loosely. Rest for 5 minutes before cutting the racks into cutlets.

4. Meanwhile, make the dressing by mixing lemon juice, oil and mustard. Add kale to the vegetable mix and pour over the dressing. Toss gently to combine and serve alongside the lamb.