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Roasted Rack of Lamb with Roasted Carrots & Chats

Recipes

Roasted Rack of Lamb with Roasted Carrots & Chats

key ingredient!

Fresh Fodder Kumara & Cous Cous with Cashews

INGREDIENTS

2 x 3 Cutlet Rack of Lamb
300g Fresh Fodder Kumara & Cous Cous with Cashews
Chat Potatoes
Dutch Carrots
1 Leek

METHOD

Preheat the oven to 200C.

In a medium size baking tray, add some trimmed Dutch Carrots and a handful of Chat Potatoes (cut into halves) and drizzle all with some olive oil. Place in the oven on 200C for 10 -15 minutes.

Meanwhile, in a heavy based grill pan, drizzle a little olive oil and bring up to a Medium Heat.

Slice the Leek length ways and cut into half lengths approximately 8cm long. Grill face down in the pan until softened and some colouration has appeared. Remove and set aside on a plate under a foil cover.

Bring the grill up to a Medium / Hot Heat. Sear the Rack of Lamb (meat side down) to seal the meat and crisp the flesh. Transfer to the baking tray with the vegetables and cook for a further 10 -15 minutes or until cooked pink inside.

Take your plates and prepare with a half serve on each of the Fresh Fodder Kumara & Cous Cous with Cashews Side Salad, arrange the Carrots, Chat Potatoes and Leeks. Cut the lamb rack into Two serves and add to the plates. Season with salt and pepper as required to taste.

Serve and enjoy!

TIP: This meal is delicious served with a generous dollop of Fresh Fodder Hommous on the side.