Serves : 4
Prep time : 10 mins
Cook time : 30-35 mins
1 French trimmed rack of lamb, fat trimmed off
3 sprigs of rosemary
2 cloves of garlic, sliced
Half a bunch of spring onions, trimmed
25g (8oz) baby carrots
175g (6oz) baby courgettes
175g (6oz) sugar snaps
Step One : Preheat the oven to Mark 6, 200oC, 400oF. Score the lamb with criss-crosses using a knife.
Step Two : Make incisions with a small knife and push in the sprigs of rosemary and garlic. Season, to taste, and then roast for 30 mins until the meat is tender.
Step Three : Plunge the vegetables into boiling stock, cook for 7 mins, until tender, and then drain.
Step Four : Remove the cooked lamb from the oven and rest it for a few minutes. Then, slice down between the bones and serve on top of the vegetables with some dry roasted potatoes.