Roast Racks Of Lamb With Root Vegetables Recipe

Name: Roast Racks Of Lamb With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (200 g) racks of lamb, about 4 cutlets on each; 3 tablespoons mango chutney; 3 tablespoons fresh parsley, chopped; For the Vegetables; 100 g shallots, small; 100 g pumpkin; 100 g parsnips; 100 g carrots; 1 tablespoon olive oil; 6 garlic cloves; 2 sprigs rosemary; 1/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper

Servings: persons

2 (200 g) racks of lamb, about 4 cutlets on each
3 tablespoons mango chutney
3 tablespoons fresh parsley, chopped
For the Vegetables
100 g shallots, small
100 g pumpkin
100 g parsnips
100 g carrots
1 tablespoon olive oil
6 garlic cloves
2 sprigs rosemary
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

1
Heat the oven to 200c/400f/gas 6.
2
To prepare the vegetables, peel and trim the shallots, allowing them to fall into their natural segments, if they have any.
3
Peel the pumpkin, parsnips and carrots and cut them into cubes of equel size, about 2.5cm across, large pieces.
4
Place the olive oil in a roasting tin and heat in the oven for a few minutes. When hot, remove from the oven and add the prepared vegetables and garlic cloves. Stir to combine and coat evenly in the oil. Lay the sprigs of rosemary amongst the vegetables, season with salt and pepper and roast for 30 minutes.
5
Meanwhile, smear the mango chutney over the exposed meat on the racks of lamb. Press the chopped parsley onto the chutney coating and place the racks of lamb on a metal rack in a roastng tin.
6
When the vegetables have been cooking for 30 minutes, give them a stir and return to the oven, placing the sepatate roasting tin of lamb in the oven at the same time.
7
Roast for 15-20 minutes (15 minutes will give lamb pink lamb, if you want it well done roast for 25 minutes).
8
Remove the vegetables from the oven after 15 minutes or when they are done to your liking.
9
Discard the rosemary before serving the vegetables hot with the roast lamb.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (200 g) racks of lamb, about 4 cutlets on each, 3 tablespoons mango chutney, 3 tablespoons fresh parsley, chopped, For the Vegetables, and more.

Yes, Roast Racks Of Lamb With Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Racks Of Lamb With Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions