Rack of lamb with roasted vegetables

2 tbsp fresh rosemary, ripped apart
2 garlic cloves, crushed
1 red onion, cut into wedges
10 baby carrots, skin and stalks on
2 potatoes, skin on, cut into wedges
1 red and 1 yellow pepper, sliced
1 rack of lamb (approx 6 cutlets), cut into 2 portions
2½ tbsp olive oil
1 small glass red wine

Preheat the oven to 200°C, 180°С fan, 400°F, gas mark 6.

Parboil the potatoes in boiling water for 5 minutes, then drain.

Meanwhile, in a bowl mix together half of the rosemary, garlic and ½ tbsp of olive oil, and season to taste.

Heat a pan and cook the lamb skin side down for approx. 5 minutes until brown.  Remove and rub the meat with the herb mixture.

Put the onions, carrots, potatoes and peppers in a roasting tin, toss with the remaining oil and rosemary, and roast for 15 minutes.

Place the lamb on top of the vegetables and roast for 10 minutes.

Turn the cutlets, pour over the wine, and cook for a further 15–20 minutes, depending on how you like it cooked.

Rest the lamb for 10 minutes. Slice each portion into 2 pieces and arrange crossed over each other on top of the roasted vegetables, and drizzle with the juices from the roasting tin.

This recipe has one or more traffic light. It's fine to eat occasionally or as a treat.

nutritional values (approx. per serving)

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