Rack of lamb with baby vegetables
Roasted rack of lamb glazed with honey and mustard, with a selection of small and tender vegetables.
Ingredients
2 pieces lamb (2 best ends of neck of lamb, 6 cutlets each)
3 tablespoons mustard (wholegrain)
3 tablespoons honey
6 eggplant (baby eggplant)
6 zucchini (baby zucchini or very small ones, ends trimmed)
6 parsnip (baby parsnips, peeled)
12 shallot (peeled)
seasoning (salt and ground pepper)
Instructions
- Preheat oven to 400° F (200° C)
- Make small slits on the fat.
- Mix honey and mustard together and rub on the fat.
- Place the lamb on a rack inside a roasting pan, fat side up.
- Roast for about 1 hour.
- Bring salted water to the boil and blanch vegetables for a few minutes. Drain and coat with a little oil.
- Add vegetables to the pan with the meat. Baste with juices and season meat and vegetables with salt and pepper.
- Cook for 40-50 minutes more, basting once.
- Serve 2-3 cutlets of lamb with the vegetables and juices.
Total time
1 hour, 55 minutes
Cooking time
1 hour, 40 minutes
Preparation time
15 minutes
Yield
4 servings
Source
This recipe can be done with lamb chops or leg steaks, as well, and chopped vegetables. Adjust cooking time.
moderate, roast
meat, main course, dinner
French food recipes
Food in Europe
Food in Europe