French-style rack of lamb
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Time to make:
$5.61 per serve
(at time of publication)
Full ingredients list:
- 1 rack of lamb (850g), trimmed (8 cutlets total)
- 2 cloves garlic, crushed
- 1 1/2 teaspoons Tuscan seasoning
- 1 lemon, zested, juiced
- 6 tablespoons red wine vinegar
- 700g new potatoes
- 200g asparagus
- 4 cups (550g) cherry tomatoes
- 3 tablespoons chopped parsley
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat barbecue. Place lamb into a large baking dish. Add garlic, seasoning, lemon zest and juice and half the vinegar. Coat meat evenly with mixture.
Step 2 Meanwhile, steam potatoes for 5 minutes, or until tender.
Step 3 Toss asparagus, tomatoes and potatoes with remaining vinegar and parsley.
Step 4 Spray lamb with oil. Barbecue until cooked to your liking, turning once. Remove and rest for a few minutes. Spray vegies with oil and cook on the hotplate of your barbecue, until warmed through. Serve with lamb.
Mince the garlic cloves with chopped fresh rosemary instead of using Tuscan seasoning. Toss through the cooked vegies and serve as a side.
About this recipe
First published: January 2012