If you thought roasts were fussy things best left for Sunday lunches, think again. They can be an easy weeknight fix. Just chuck loads of veg in a pan, throw a few lamb racks on top and 40 minutes later, stress-free dinner is served. The recipe below is for the roast I made last night, but it’s very flexible, so switch the veg around or try a different sauce (I often make it with a mint drizzle). If the kids aren’t keen on roasted veg, steam some for them and save the yummy baked ones for yourself. I made my own pesto while the lamb and veg were roasting, because I had leftover parmesan and pinenuts in the fridge, but store-bought would be fine if you’re in a rush. Supermarkets often have good, fresh ones in their cheese/dip cabinets.
LAMB RACKS WITH ROASTED VEG & PESTO
INGREDIENTS: Lamb racks (allow around 3 cutlets per person); potatoes to roast; 1 red capsium, 1 green capsicum, 1 yellow capsicum, 1 large eggplant, 2 large zucchinis, 1 red onion, 1 tub of mini roma tomatoes, 2 tablespoons olive oil, 4 garlic cloves, sea salt, pesto.
METHOD: Pre-heat oven to 200C. Cut potatoes into roasting pieces and microwave them for 5 minutes with a splash of water. Pat dry and toss with a tablespoon of oil (I used rice bran oil). Arrange on baking paper on a tray. Cut vegetables into chunks, toss with smashed garlic cloves and olive oil in a deep oven tray. Sprinkle with sea salt. Place potato and vegie trays into oven. After 10 minutes, season lamb racks with olive oil and salt and add to the vegie tray. Bake for 30 minutes (a few minutes less if you like your lamb a bit bloody). Serve drizzled with pesto. Mmmmmmmm.