Baked rack of lamb with baby vegetables
CSIRO Total Wellbeing Diet
Main Meals (Dinners)
4 peopleServes
4
4
| Prep | 5 min | |
| Cook | 40 min |
- Olive oil, 1 tablespoon(s)
- Thyme, fresh, 4 sprig(s), chopped
- Tarragon, fresh, 1 tablespoon(s), chopped
- Italian parsley, 1 tablespoon(s), chopped
- Garlic, 1 clove(s), crushed
- Lemon zest, 1 zest from 1 lemon
- Lamb frenched cutlets or rack, lean, raw, 1.4 kg(s)
- Pickled onion, drained, 200 g
- Baby carrot, 200 g
- Green beans, 200 g
- Green peas, 200 g
Method
Preheat oven to 200°C (400°F). In a bowl, mix half the oil with herbs, garlic and lemon zest.
Heat a large frying pan over high heat. Coat lamb in remaining oil and sear until golden on both sides. Transfer to a baking dish and rub herb mixture into rack. Add onions to dish and bake for 25 minutes. Remove meat from oven, cover loosely with foil and set aside to rest for 10 minutes.
Bring a large saucepan of lightly salted water to a boil. Cook carrots for 2 minutes, then add beans and peas and cook for a further 4 minutes. Drain and serve with lamb.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 2 |
| Bread & Cereals | 0 |
| Vegetables | 2 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 717 |
| Protein | 80.1 g |
| Total fat | 35.5 g |
| - Saturated fat | 12.6 g |
| Total carbohydrates | 15 g |
| - Total sugars | 11.6 g |
| Fibre | 7.3 g |
| Sodium | 640 mg |