lamb Archives

Rosemary and garlic leg of lamb with caramelised shallots and black olives

1 hour 30 minutes

Fast roast rack of lamb with roast chicory

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 racks of lamb, 400g – 500g each
2 teaspoons oregano
Olive oil
2 crushed cloves garlic
2 tablespoons fresh crumbs
1 tablespoon chopped parsley
Sea salt and milled black pepper

For the chicory:

4 heads chicory
2-3 tablespoons grated Parmesan (optional)

Method

Season the lamb and place in an oiled roasting dish. Mix the oregano with 2 tablespoons olive oil and the crushed garlic. Spread over the lamb.
Roast at 220°C for 15 minutes.
Cover with foil and leave to rest for 5 minutes. Mix the crumbs with the oil and stir-fry in a non-stick pan until crisp and golden. Mix with the parsley and a little lemon zest. Sprinkle over the lamb. Slice each rack in half for serving.

To roast the chicory: Rinse and dry the chicory. Halve lengthways and arrange on an oiled roasting dish just large enough to take them snugly.
Season and moisten with oil. Roast at 220°C for 15 minutes. If you like, sprinkle with cheese or shredded coppa or pancetta. Return to the oven for another 5 minutes.

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Fast roast rack of lamb with roast chicory

Fast roast rack of lamb with roast chicory

Ingredients

Method