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Lamb Rack with Ratatouille
Quickies In My Kitchen
Watch as Anna Gare prepares a one tray roasted lamb rack recipe with delicious roasted vegetables.
Serves 4 to 6
2 racks of lamb, trimmed
3 teaspoons garlic, finely chopped
1 tablespoon of rosemary, finely chopped
1 table spoon of thyme, finely chopped
1 teaspoon Lemon zest
Drizzle of Olive Oil
salt & pepper
10 tomatoes, cubed
1 medium eggplant, cubed
1 medium zucchini, cubed
2 yellow capsicum, cubed
2 red onions, chopped
10 garlic cloves, peeled and whole
Thyme, rosemary and oregano, finely chopped
Salt and pepper
drizzle olive oil
fresh parsley, chopped
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Mix the ingredients together for the marinade in bowl.
Scour the upper side of the lamb rack and rub the marinade all over.
Place the lamb racks in centre of big non-stick baking tray and surround it with the vegetables.
Drizzle olive oil over vegies and bake all together in a preheated 200 degree C oven, for 30-40 mins.
Allow for meat to rest for five minutes before serving and sprinkle freshly chopped parsley over ratatouille.