Lamb with minted spring veggies
15
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Roast lamb and mint is a classic combination and this dish celebrates the best of it with delicate, tender and succulent meat plus crunchy veggies
Ingredients
Lamb Frenched cutlet or rack, raw
700 g, (buy 2 x 450g racks) (6 cutlets each) fat trimmed
Asparagus
1 bunch(es), trimmed, halved diagonally
Zucchini
3 small, quartered lenthways
Green string beans
200 g, topped
Carrot(s)
200 g, (1 bunch baby) halved
Chicken stock
1 cup(s), (250ml)
Mint jelly
30 g, or redcurrant jelly
Fresh mint
2 tbs, (small)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Heat a large flameproof baking dish over medium-high heat. Lightly spray lamb with oil and cook, turning, for 5 minutes or until browned. Transfer lamb to oven and bake for 15 minutes for medium-rare or until cooked to your liking. Transfer to a plate. Cover lamb with foil and rest for 5 minutes before cutting cutlets from racks. Reserve pan juices.
2
Meanwhile, boil, steam or microwave asparagus, zucchini, beans and carrots, separately, until tender. Drain.
3
Heat baking dish with pan juices over medium heat. Add stock and redcurrant jelly and cook, stirring, until jelly dissolves (see tip). Bring to the boil and cook for 4–5 minutes or until slightly thickened.
4
Divide vegetables among plates and top with lamb. Drizzle with redcurrant sauce and sprinkle with mint to serve.
5
TIP: When stirring the sauce, scrape the base of the baking dish to dislodge any baked-on bits as these are full of flavour.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.