One-Pan Lamb Rack with Roasted Tomato Orzo

Lamb racks seem to truly scare a home cook, but this recipe is foolproof – a one-pan wonder that leaves you with beautifully cooked lamb and tomato-coated pasta. Minimal effort required for a maximum result, an every-kind-of-night dish that dazzles!

SERVES 4–6 PREP 10 mins COOKING 30 mins

2 x 450 g Merino lamb racks

50 g butter

2 tbsp olive oil, plus extra for drizzling

3 garlic cloves, thinly sliced

2 tbsp tomato paste

1 cup (220 g) orzo or risoni pasta

800 g mixed small tomatoes

50g Danish feta

1 zucchini, thinly sliced

basil leaves and lemon wedges to serve

Preheat oven to 180°C. Rub the lamb with flaked salt and cracked pepper.

Heat butter and 1 tbsp of the oil in a large oven-proof frypan over mediumhigh heat. Add lamb racks, fat side down and cook, without touching, for 5 minutes or until seared and golden.

Transfer to a plate. Return pan to the heat, cleaning with paper towel if oil has gone too dark, and add remaining oil. Add garlic, tomato paste, orzo and tomatoes and cook, stirring frequently, for 2 minutes or until orzo is coated and slightly toasted.

Add 2 cups (500 ml) water and crumble over feta. Bring mixture to a simmer then add lamb racks to the centre of the pan and scatter around zucchini slices. Drizzle with oil and season with cracked pepper. Transfer to the oven and roast for 20–25 minutes or until most of the liquid has been absorbed by the orzo and lamb is medium-rare. Cover with foil, to rest for at least 10 minutes. Carve lamb, scatter with basil and serve in the pan for guests to help themselves.