- 2x 4-bone quality rosemary & mint lamb racks from Terry Orreal’s
- seasonal vegetables, for roasting
Terry Orreal’s Rosemary & Mint Lamb Racks are frenched and marinated by us so less preparation is required by you.
Cut up your veg and throw into a roasting dish. You want them to cook in the same time as the lamb. Zucchini, eggplant, asparagus, potatoes and carrot are great. If you’re using root veggies, make sure you cut them into pieces.
Preheat your oven to 190°C/375°F/gas 5 and, while it’s getting hot, take your marinated lamb from the fridge. Leave it for 20 minutes or so until it comes to room temperature.
Put the lamb right on top of the vegetables in your roasting dish. Coat the veggies in a little olive oil. Put into your hot oven and roast – see cooking times below.
A rough guide is 25 minutes for every 450g of meat, but it all depends on your oven. A good way to test if it is done is to give the meat a bit of a squeeze with your fingers. If it feels soft, it mean it’s rare; if it feels very firm, it’s well done. For a nice rare lamb rack, 25 to 30 minutes is a good guide.
When you’re happy with the doneness of your lamb, remove the tray from the oven. Remove the lamb from the roasting tray and put the vegetables back in the oven. Let the lamb rest on a board for 5 to 8 minutes, then carve – aim to get two bones per person.
Serve with the lovely roasted vegetables and use the pan juices as a sauce. This recipe goes down well with a shot of quality Bourbon on ice, your favourite red wine or dark beer for the adults and a cola, sarsaparilla or root beer for the kids.