This Mother’s Day treat her to a delicious roasted French trimmed rack of lamb served with roasted potatoes and vegetables. The beautiful garlic, parsley, thyme, and rosemary infuse into the meat to create a mouth-watering meal. This dish looks truly spectacular too!
2 tbsp Vegetable oil
250g courgettes (sliced into half moons)
250g cherry tomatoes
250g New potatoes (washed and halved lengthways)
3 red onions (root left on and quartered).
3 sprigs of thyme
3 sprigs of rosemary
4 whole garlic cloves, lightly crushed
2 racks of Beech Ridge Farm French trimmed lamb, each with 6 or 7 bones
Preheat the oven to 200°C or gas mark 6
Put the vegetable oil the roasting tin and put in the oven to warm up while you prepare the vegetables.
Add the herbs and garlic to the oil in the roasting tray and shake to mix. Then add the red onions and new potatoes and give it all a shake (carefully) to coat evenly with the herb and garlic mixture.
Place the roasting tray back in the oven and roast for 30 minutes.
After 30 minutes, add the lamb to the roasting tin and add the remaining vegetables.
Cook for 15 minutes for rare, 20 minutes for medium, or 25 minutes for well done.
When everything is cooked, serve it all together in a large dish so everyone can help themselves. If you wish, buttered french beans can be served with this too – delicious.
ENJOY, and Happy Mother’s Day.