Ingredients
- 600g chat potatoes, halved
- 4 medium red onions, quartered
- 1 bunch baby carrots, scrubbed
- 2 tablespoons olive oil
- Salt & freshly ground pepper
- 2 teaspoons olive oil, extra
- 2 x 6 cutlet racks of lamb
- 150g baby spinach leaves
Method
- Step 1Preheat oven to 220°C. Line a large roasting pan with non-stick baking paper. Place the potatoes, onions, carrots and oil in a bowl. Season well with salt and pepper. Toss well to combine.
- Step 2Place the potatoes and onions in the roasting pan and reserve carrots. Cook for 25 minutes.
- Step 3Meanwhile, heat the remaining oil in an ovenproof baking dish over a mediumhigh heat. Season both sides of the lamb racks with salt and pepper. Add to the pan and cook for 4-5 minutes, turning occasionally, until well browned.
- Step 4Remove from heat. Place baby carrots around lamb and transfer to the oven.
- Step 5Cook lamb and carrots for 15-20 minutes, or until the lamb is just cooked and the vegetables are crisp, golden and tender. Transfer lamb to a plate, cover loosely with foil, and set aside for 10 minutes to rest.
- Step 6Steam or microwave spinach. Carve the lamb. Serve with the roasted vegetables and spinach.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2452 kj
Energy
39g
Fat Total
14g
Saturated Fat
7g
Fibre
31g
Protein
87mg
Cholesterol
110.29mg
Sodium
8g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Alison Roberts
- Image credit: John Paul Urizar
- Publication: Fresh Living
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