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Garlic, thyme & lemon lamb rack
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Served with thyme-roasted carrots and other seasonal veg, this delicious, tender lamb dish is great for Sunday lunches.
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Serves: If using racks, allow 2-3 cutlets per person. For leg joints, 100g (4oz) per person of raw meat for boneless joints and 225g (8oz) for bone-in joints
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Cooking time: 25 mins
per 450g (1lb) plus 25 mins. -
Skill level: Easy peasy
Ingredients
- Lean rack of Welsh lamb
- 4 cloves garlic, squashed
- 1 lemon, rind cut from the lemon and juice
- 5 sprigs fresh thyme
- Black pepper
- 30ml (15ml) olive oil
- 12 small carrots, peeled or scrubbed and left whole
- 12g butter
- Black pepper
- 2 sprigs of fresh thyme
Method
- Take 2 lean racks of lamb or leg joint and calculate the cooking time as above.
- Mix together the garlic, lemon rind and juice, thyme, black pepper and olive oil and rub into the fat side of the racks.
- Place onto a rack in a roasting tray and open roast for the calculated cooking time at 180°C (350°F/gas mark 4-5).
- Place the carrots onto a large piece of foil and add butter, black pepper and thyme. Wrap the carrots in a loose parcel and place on a baking tray next to the lamb for 40 mins until tender.
- Serve the lamb with steamed carrots and extra seasonal vegetables of your choice.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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