Baked Rack of Lamb with Baby Vegetables

Now that the weather has started to turn cooler we are all looking to find healthy and nutritious Winter Warmers.

Nutritionist Three Lamb Chops on Plate

Nutritional highlights of this Winter Warmer  – Not only Lamb a rich source of high-quality protein, it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Regular consumption of lamb may promote muscle growth, maintenance, and performance. In addition, it helps prevent anemia.

Serves 4 people 

Baked rack of lamb with baby vegetables

1 tablespoon olive oil

4 sprigs thyme, chopped

1 tablespoon chopped tarragon

1 tablespoon chopped flat-leaf parsley

1 clove garlic

Finely grated zest of 1 lemon

1.4kg rack of lamb (200g meat per person), trimmed of fat

200g pearl onions

200g baby carrots

200g green beans

200g peas

Preheat oven to 200 degrees Celsius or 400s degree Fahrenheit.  In a bowl, mix half the oil with herbs, garlic and lemon zest.

Heat a large frying pan and coat the lamb in the rest of the oil.  Sear meat on both sides.  Transfer to a baking dish and rub herb mixture into rack.  Add onions to dish and bake for 25 minutes.  Remove meat from oven, cover loosely with foil and set aside to rest for 10 minutes.

Bring a large saucepan of lightly salted water to a boil.  Cook carrots for 2 minutes, then add beans and peas and cook for a further 4 minutes.  Drain and serve with lamb.

Now enjoy your ‘Winter Warmer!’