Mea culpa. I'm offering an apology to anyone who may subscribe to this feed, and felt they were revisiting some old posts today. I was shifting things around a bit and relabelling some items and I have discovered that any editing (even adding a label) means a re-distribution of an old post. Won't make that mistake again in a hurry.
And now to the lamb. As a good Aussie girl, I love roast lamb in any form, and I have been trying to put together some lamb recipes for this blog. Unfortunately, my incompetence with the camera left me with a couple of recipes that resulted in such horrible shots that I binned them. Time to search for a pretty lamb recipe, and where better to find a pretty recipe than a Vogue cookbook, called "Wickedly Winter". Unfortunately I can't find a link to this book - it was published in 2000 and sometimes shows up on Ebay, so maybe try that if you are interested. Anyway, this roast combination creates a lovely vision on the plate - just carve the chops 2 by 2, pink if you like it that way, and lie beside the very pretty vegetable braise, which I am still enjoying as leftovers. Easy and delicious and pretty, and after all, if it doesn't look good no one will want to eat it.
Rack of Lamb With Roasted Nicoise Vegetables
adapted from "Wickedly Winter: A Vogue Entertaining Cookbook"
1 tbl olive oil
1 brown onion, peeled and chopped roughly
500g zucchini chopped
750g potatoes, chopped to rough 3cm cubes
3 tomatoes peeled and chopped roughly
1 tsp fresh thyme leaves
1 tbl finely chopped fresh parsely
1 rack of lamb with 8-10 cutlets (fed 2 adults and 2 kids - get another rack if you are serving more people)
Heat olive oil in a large pot (or a very large frying pan), and saute the the onion, zucchini and potato for 5 mins over medium heat. Add the tomatoes and herbs, season and cook for a further five minutes. Tip the vegtables into a roasting tin.
Preheat oven to 220C. Place the lamb racks on top of the vegetables. If you want to keep the racks looking pretty, wrap each bone in some foil to stop them from charring. Roast the racks for 10mins, then reduce the temperature to 180C and roast for 20-30 mins or until cooked to your liking. Remove from the oven and rest the meat, loosely covered with foil for 5-10 mins. Seve with the vegetables.