Roast rack of lamb with courgettes and tomatoes
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This Mediterranean style roast rack of lamb, makes for the perfect alternative to a classic Sunday lunch.
From Saturday Kitchen
Ingredients
- 4 tbsp dash rapeseed oil
- 3 onions, sliced
- 2 garlic cloves, chopped
- 50ml/2fl oz sherry vinegar
- 3 yellow courgettes, cut into 4mm/¼in slices
- 3 green courgettes, cut into 4mm/¼in slices
- 8 plum tomatoes, cut into 4mm/¼in slices
- 15g/½oz fresh thyme, leaves picked and stalks reserved
- seven-bone rack of lamb
- 200ml/7fl oz lamb stock
- dash balsamic vinegar
- salt and freshly ground black pepper
Method
Heat the oil in a frying pan over a medium heat. Fry the onion and garlic until soft, then add the sherry vinegar.
Meanwhile, season the courgettes with salt in a bowl and set aside for 10 minutes.
Preheat the oven to 200C/180C Fan/Gas 6. Place the onion mixture in a 30cm/12in round baking dish.
Place the courgettes and tomatoes on top of the onion mixture, overlapping the slices. Season with salt and pepper and sprinkle over the thyme leaves.
Roast for 10–15 minutes, or until cooked through and tender.
Meanwhile, season the rack of lamb with salt and pepper. Cook the lamb in a hot frying pan until coloured on both sides. Place the lamb in a roasting tin and roast in the oven for 10–15 minutes. Leave to rest for at least 20 minutes.
Pour the stock and balsamic vinegar into the same frying pan. Add the thyme stalks, bring to the boil and simmer for 3–4 minutes. Strain the sauce.
Serve the dish of roasted vegetables with the lamb on a separate serving plate and the sauce in a jug.
