Dinner

Rack of lamb with baby vegetables is for Dinner.

Rack of lamb with baby vegetables takes 10 minutes to prepare.

Rack of lamb with baby vegetables takes 30 minutes to cook.

Rack of lamb with baby vegetables makes 4 servings.

The ingredients for Rack of lamb with baby vegetables are:

1 tbsp olive oil
4 sprigs thyme, chopped
1 tbsp tarragon, chopped
1 tbsp flat-leaf parsley, chopped
1 clove garlic
finely grated zest of 1 lemon
1.4kg rack of lack (200g meat per person), trimmed of fat
200g pearl (pickling) onions
200g baby carrots
200g green beans
200g peas

Here is how you make Rack of lamb with baby vegetables:

Preheat oven to 200 degrees Celsius. Mix half the oil with herbs, garlic and lemon zest.Heat a large frying pan over high heat. Coat lamb in remaining oil and sear until golden 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 the boil. Cook carrots for 2 minutes, then add beans and peas and cook for a further 4 minutes. Drain and serve with lamb.Serving Size:?serves 4

The nutritional information for Rack of lamb with baby vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 375.2

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 71.5 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 4.8 g
• Protein: 4.2 g