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        Calories
        239
        Fat
        44g
        Saturates
        1.3g
        Protein
        23g
        Carbs
        12g
        • Calories
          239
        • Fat
          44g
        • Saturates
          1.3g
        • Protein
          23g
        • Carbs
          12g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          239
        • Fat
          44g
        • Saturates
          1.3g
        • Protein
          23g
        • Carbs
          12g

        British

        Lamb racks with broad beans & roasted veg

        • Prep Time
          10 Mins
        • Cook Time
          60 Mins
        • Serves
          4

        About

        Nothing beats an oven-roasted lamb rack, especially when it's served with healthy green veggies

        Ingredients

        Order Ingredients

        Method

        1. Preheat the oven to 180°C. Put the baby marrows, butternut, red onions and garlic in a roasting pan. Drizzle with the oil and season. Roast for about 30 minutes, adding the tomatoes in the last five minutes.
        2. Increase the oven temperature to 200°C.
        3. Seal the lamb by placing the racks fat-side down in a hot pan or on a griddle. Rub salt into the fat and place the racks in a baking tray. Roast 15-20 minutes for medium-rare (longer if you prefer it well done). Cover and rest for 10 minutes.
        4. Boil the broad beans in salted water for 2-3 minutes. Cool in a colander under cold running water, then drain. Make a slit in the top of each bean and remove the outer skin.
        5. Add the beans, zest and chopped mint to the roasted vegetables and stir gently.
        6. Serve the lamb with the vegetables, garnished with mint sprigs.
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