Roast Lamb with a Veg Medley

Lamb.jpgServes : 4
Prep time : 10 mins
Cook time : 30-35 mins

Ingredients:
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.

LL-NUT-CIRCULATE-10SAVE-2019[10812]

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s