serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 racks of lamb, each with 3 cutlets, trimmed of fat
- 2 tbsp extra virgin olive oil
- freshly ground black pepper
- 1 tbsp finely sliced rosemary leaves
- 100 g broad beans, removed from the pods
- 4 baby carrots, peeled
- 80 g (½ cup) peas, shelled
- 4 fat asparagus spears, trimmed to about 6cm
- 20 g butter
- 8 tarragon leaves
- salt
Resting time 10 minutes
Instructions
Preheat the oven to 150°C.
Brush the racks of lamb with a little olive oil and season with pepper and rosemary leaves.
Heat a small ovenproof pan and brown the lamb racks, fat-side down for 1 minute. Transfer pan to the oven and roast for about 10 minutes.
Remove the pan from the oven, cover the meat with foil and rest for 10 minutes.
Meanwhile, drop the broad beans in a saucepan of boiling water and cook for 1 minute. Lift the broad beans out of the water into a bowl of cold water.
Add the baby carrots to the boiling water and cook for 2 minutes. Leaving the carrots in the pan, add the peas, cook for 5 minutes, then add the asparagus. Cook the vegetables for a further 2 minutes then drain and return to the pan.
Add the peeled broad beans, the butter and tarragon leaves and season with a little salt and pepper. Toss to gently combine.
To serve, slice the lamb into single cutlets and serve with warm spring vegetables.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
