Roast rack of lamb with courgettes and tomatoes

A Mediterranean-inspired twist on a classic Sunday lunch. Tender lamb paired with roasted vegetables creates a perfect dish for any occasion.

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Dairy-free, Egg-free, Nut-free,

By Bryn Williams
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

This recipe has a Nutri-Score B, offering a balanced meal with lean protein from the lamb, along with fibre and vitamins from the courgettes and tomatoes. A healthy yet delicious option for any meal.

Ingredients

• Rapeseed oil 4 tbsp dash
• Onions 3, sliced
• Garlic cloves 2, chopped
• Sherry vinegar 50ml/2fl oz
• Yellow courgettes 3, cut into 4mm/¼in slices
• Green courgettes 3, cut into 4mm/¼in slices
• Plum tomatoes 8, cut into 4mm/¼in slices
• Fresh thyme 15g/½oz, leaves picked and stalks reserved
• Seven-bone rack of lamb
• Lamb stock 200ml/7fl oz
• Balsamic vinegar dash
• Salt to taste
• Freshly ground black pepper to taste

Method

Prepare the vegetables

1. 1. Fry onion and garlic: Heat the oil in a frying pan over medium heat. Fry the sliced onions and chopped garlic until soft. Add the sherry vinegar and stir to combine.
   2. Season courgettes: Place the courgettes in a bowl, season with salt, and set aside for 10 minutes. This draws out moisture from the courgettes.

Roast the vegetables

1. 1. Preheat the oven: Preheat the oven to 200°C/180°C Fan/Gas 6.
   2. Assemble the dish: Place the onion and garlic mixture in a 30cm/12in round baking dish. Layer the courgettes and tomatoes on top, overlapping the slices. Season with salt, pepper, and sprinkle over the thyme leaves.
   3. Roast the vegetables: Roast in the oven for 10–15 minutes until the vegetables are cooked through and tender.

Prepare the lamb

1. 1. Cook the lamb: Season the rack of lamb with salt and pepper. Sear the lamb in a hot frying pan until browned on both sides. Transfer the lamb to a roasting tin and roast in the oven for 10–15 minutes, depending on your preferred doneness.
   2. Rest the lamb: Remove the lamb from the oven and let it rest for at least 20 minutes before serving.

Make the sauce

1. 1. Prepare the sauce: In the same frying pan, pour in the lamb stock and balsamic vinegar. Add the thyme stalks and bring to a boil. Simmer for 3–4 minutes to reduce the sauce.
   2. Strain the sauce: Strain the sauce to remove the thyme stalks and any solids.

Serve the dish

1. 1. Serve: Serve the roasted vegetables on a platter with the rack of lamb on a separate serving plate. Pour the sauce into a jug and serve alongside.

Suggested Wine Pairing

Majestic:

Château Musar Red
A rich, full-bodied red wine from Lebanon with dark fruit and spicy notes. It complements the flavors of the lamb while enhancing the Mediterranean elements of the dish.

Sainsbury’s:

Pinot Noir, Taste the Difference
This elegant red wine with soft tannins and berry notes pairs beautifully with lamb, balancing its richness and the roasted vegetable flavors.

What can you serve with this

1. Garlic mashed potatoes: Creamy and comforting, mashed potatoes make a great side to the lamb and vegetables.
2. Grilled asparagus: Lightly charred asparagus adds a fresh crunch and complements the rich flavors of the lamb.
3. Rice pilaf: A fragrant rice pilaf with herbs and spices will round out the Mediterranean-inspired theme.

Nutri-score Health Check

This recipe has a Nutri-Score B, offering a great combination of lean protein from the lamb and fiber from the courgettes and tomatoes. The dish is low in added fats, with healthy rapeseed oil and lamb stock as key ingredients, making it a wholesome choice for a delicious dinner.

Recipe FAQ

• Can I use other vegetables? Yes, you can substitute courgettes and tomatoes with other Mediterranean vegetables such as eggplant, peppers, or mushrooms for a different flavor profile.
• Can I cook the lamb in advance? While lamb is best cooked fresh, you can prepare the lamb a day in advance, store it in the fridge, and reheat gently in the oven before serving.
• Can I use a boneless rack of lamb? Yes, a boneless rack will work just as well, but you may need to adjust cooking times slightly.

Storing FAQ

• How should I store leftovers? Store leftover lamb and vegetables in an airtight container in the fridge for up to 3 days. Reheat gently in the oven.
• Can I freeze this dish? Freezing is not recommended for the roasted vegetables, but you can freeze the lamb separately for up to 3 months.

Reheating FAQ

• How do I reheat lamb? To reheat lamb, cover it with foil and place it in a preheated oven at 160°C for about 10–15 minutes, or until heated through.
• Can I reheat the roasted vegetables? Gently reheat the vegetables in a frying pan over medium heat, or in the microwave, for 2–3 minutes until warmed through.