- 250ml (1 cup) dry white wine
- 80ml (1/3 cup) honey
- 3 (about 400g each) lamb racks (6 cutlets on each rack), French trimmed
- 1 tablespoon olive oil
- 3 small parsnips, peeled, halved lengthways
- 1 bunch baby (Dutch) carrots, trimmed, peeled
- 1 whole garlic bulb, cloves removed, peeled
- 1/4 cup chopped fresh oregano
- 1 tablespoon fennel seeds
- 2 teaspoons wholegrain mustard
- Crusty bread, to serve
- Step 1Combine the wine and honey in a small saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low and simmer for 2 minutes.
- Step 2Preheat oven to 220°C. Season the lamb with salt and pepper. Heat the oil in a large heavy-based flameproof roasting pan. Add the lamb and cook, turning occasionally, for 3 minutes or until browned. Transfer to a plate.
- Step 3Add the parsnip, carrots and garlic to the roasting pan. Toss to coat in the oil. Cook for 1-2 minutes or until the vegetables just start to brown. Add the lamb to the pan. Pour in the wine mixture. Press the oregano and fennel seeds into the lamb. Bring to the boil. Bake in oven for 20 minutes for medium or until the lamb is cooked to your liking and the vegetables are almost tender.
- Step 4Tilt the roasting pan and spoon the juices into a small saucepan (you should have about 60ml or 1/4 cup). Stir in the mustard. Place over medium heat and stir until heated through.
- Step 5Meanwhile, return the roasting pan to the oven for a further 5 minutes or until the lamb and vegetables are browned and tender. Cover with foil. Set aside for 5 minutes to rest.
- Step 6Serve the lamb and vegetables with the mustard sauce and crusty bread.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
To serve, cut each lamb rack in half to make six portions, or carve into individual cutlets.
- Author: Cynthia Black
- Image credit: Steve Brown
- Publication: Australian Good Taste