Rosemary and garlic crusted lamb rack roast with roast beets, Dutch cream potatoes, heritage carrots and a roasted vegetable salad.

It looks like a million dollars and a small army of kitchen hands were involved, but this great roast dinner takes all of an hour to prepare and cook in it’s entirety.
 
INGREDIENTS:

Rosemary and garlic crusted lamb rack roast with roast beets, Dutch cream potatoes and heritage carrots

  • 1 rack of lamb
  • Crust marinade:
    • Sprig of Rosemary – finely minced
    • 3 cloves garlic – finely minced
    • 6 peppercorns – crushed
    • Rock Salt – crushed
    • teaspoon wine vinegar
    • tablespoon Olive Oil
  • 4 Baby beets (leaves kept)
  • 2 Dutch Cream Potatoes
  • 2 Heritage Carrots
 Roasted vegetable salad
  • 1 Aubergine – cut into rough wedges
  • 2 Zucchini – cut into rough wedges
  • 1 Capsicum – cut into thin battons
  • 1 Brown Onion – cut into eight wedges
  • De-stalked leaves from baby beets
  • Tablespoon chopped parsley
  • Tablespoon chopped Basil
  • punnet of cherry tomatoes
  • Lemon Juice
  • Vincotto
  • Salt/pepper to taste
DIRECTIONS:
  • Pre-heat oven to 200*C
Rosemary and garlic crusted lamb rack roast with roast beets, Dutch cream potatoes and heritage carrots
  • If not already purchased as a French rack, then French the roast yourself (Here’s a handy Youtube how-to video)
  • Place all but the olive oil and vinegar marinade ingredients into a mortar and pestle, crushing and mixing the ingredients until uniform
  • Add olive oil and vinegar to the mix and combine to form a paste
  • Evenly spread over the roast and then wrap in cling wrap to allow to marinade while preparing remaining ingredients
  • If making the Roasted Vegetable Salad – Jump to that first – then return to these instructions
  • Par-boil the baby beets and dutch cream potatoes
  • Quarter the potatoes and carrots and arrange on the roasting tray along with the beets and lamb rack
  • Place in the oven and roast at 180*C for ~30-40 mins. (If You do not like your lamb medium-rare, leave for another 15 minutes)
  • Remove lamb and allow to rest for 10-20 minutes
  • Plate up the vegetables and de-glaze the roasting pan with a little vincotto, pouring over the vegetable salad or the meat itself
  • Slice the lamb into cutlets and serve
Roasted vegetable salad
  • Cut the Aubergine into rough wedges and lightly drizzle with lemon juice and salt
  • Cut the Onions into eighths and place with the aubergines onto a tray and into the 200*C oven for 20 minutes
  • Add the wedges of zucchini to the tray and return to oven for another ten minutes
  • Cut the Capsicum into batons and destalk the beetroot leaves and clean
  • Mix the parsley, basil, capsicum and leaves together and spread over the aubergine, onion and zucchini for the last 7 minutes of cooking
  • Remove from oven and immediatly drizzle with vincotto and lemon juice
  • Cut cherry tomatoes into halves and add to mix along with salt and pepper
  • Toss the ingredients together and then allow to cool
  • (optional) Using a food ring, stack and layer the salad onto the plate
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