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Categories:Viewed: 24 - Published at: 6 months ago
Ingredients
- 2 tbsp olive oil
- 4 None neck-end lamb racks (2 2/3 lbs total)
- 12 None new potatoes
- 2 None medium lemons, quartered
- 1 None medium bulb garlic, peeled, cloves separated
- 2 None large zucchini, sliced thickly
- 1 None bunch baby carrots, trimmed, peeled
- 1 tbsp lemon thyme leaves
Method
- Preheat the oven to 350°F.
- Heat one tablespoon of the oil in a Dutch oven. Add lamb and cook, turning, until browned all over. Season to taste. Add potatoes, lemon and garlic to pan and drizzle with remaining oil. Roast for 40 minutes or until lamb is cooked as desired. Remove lamb from dish, cover with foil and let stand for 15 minutes.
- Meanwhile, add zucchini and carrots to the potatoes and toss to combine. Increase the oven temperature to 400°F. Roast the potato mixture for about 20 minutes or until tender and golden brown. Add the lemon thyme leaves to the vegetables and toss to combine.
- Serve the lamb with the roasted vegetables and lemon.
