ROSEMARY ROAST LAMB

INGREDIENTS

  • 6 sprigs rosemary, leaves picked
  • 4 sprigs thyme
  • 2 (8 cutlets each) Lamb Rack Roasts
  • Garlic oil or olive oil, to rub
  • 400g Turkish Pide, split
  • 90g butter, melted
  • 1 garlic clove, crushed
  • 1 tbs chopped flat-leaf parsley
  • 1 tbs chopped chives
  • Steamed vegetables (such as beans, carrots and asparagus), to serve
  • Roast lamb & rosemary gravy, to serve

METHOD

STEP 1

Preheat oven to 200°C. Finely chop the rosemary and thyme.

STEP 2

Drizzle the lamb with oil and rub to coat. Place in a roasting pan. Sprinkle with the thyme mixture. Season well.

STEP 3

Roast for 35 mins for medium or until top is browned and crisp and the lamb is cooked to your liking. Transfer the lamb to a plate and cover with foil. Set aside to rest.

STEP 4

Meanwhile, line a baking tray with baking paper. Arrange bread, cut-side up, on the tray. Combine butter, garlic, parsley and chive in a small bowl and season. Brush over cut side of bread. Bake for 10 mins or until golden.

STEP 5

Cut lamb into portions and serve with garlic bread, vegetables and gravy.

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