The Dinner Project

The awesome roast dinner recipe is served with and charred lemon mashed potato.


  • 80ml (1/3 cup) olive oil

  • 4 x 220g French trimmed lamb rack, cap off

  • 800g small desiree potatoes, peeled

  • 125ml (½ cup) light milk, warmed

  • Charred lemon wedges, to serve

  • Char-grilled Vegetables

  • 2 zucchini, thinly sliced lengthwise

  • 1 red capsicum, trimmed, sliced into strips

  • 1 small eggplant, thinly sliced widthwise

  • 2 tbs finely chopped basil

  • 2 tbs finely chopped oregano

  • 2 cloves garlic, crushed

  • 2 tbs olive oil


  • 1.

    Preheat oven to 200C and line a large oven tray with baking paper. Place racks on oven tray and brush evenly 2 tablespoons of oil over each rack; season to taste. Roast for 25 minutes for medium or until cooked to your liking; rest for 15 minutes covered loosely with foil before serving.

  • 2.

    Meanwhile, boil potatoes in saucepan of boiling salted water for 30 minutes or until cooked. Drain and transfer to a large heatproof bowl. Using a potato masher or ricer, mash potatoes with milk and remaining 2 tablespoons olive oil. Season to taste.

  • 3.

    Preheat a lightly greased large char-grill pan or barbecue to high. Place zucchini, capsicum, eggplant, herbs, garlic and oil in a large bowl; season to taste and toss well to combine. Cook capsicum for 5 minutes turning frequently or until charred and cooked. Cook eggplant for 3½ minutes each side until charred and cooked. Cook Zucchini 2 minutes each side until charred and cooked.  

  • 4.

    Divide mash, char-grilled vegetables and Lamb Racks among plates. Serve with charred lemon wedges.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 6353kj
  • Fat Total 572g
  • Saturated Fat 244g
  • Protein 238g
  • Carbohydrate 50g
  • Sugar 10g
  • Sodium 926mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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  • Substitute Lamb rack with forequarter rack or loin chop. Other alternative to lamb racks are loin roasts, mini roasts and neck fillet roasts.
  • Ask your butcher to French-trim your rack for you. To French trim your rack is to scrape away any of the fat that clings to them.
  • For best cooking remove rack from fridge for 30 minutes before cooking, to bring to room temperature.
  • Use a meat thermometer to tell when you lamb is done.
  • Lamb cutlets are cut from lamb racks.

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