A mid week meal or served at a dinner party, this meal is easy and quick and delicious. With the fat trimmed from the racks don't expect a golden crust on the surface, a small compromise to make for such a healthy dish.
Heat the oven to 220 degrees Celsius.
Combine the garlic, lemon juice, oil and rosemary and rub over the lamb. Place the racks in the oven on a roasting rack and roast for approx 25 - 30 minutes (medium). Remove it from the oven and set aside to rest.
While the meat is resting, heat the stock and balsamic vinegar in a pan. Add the carrots and cover tightly with a lid to cook for 5 - 6 minutes. Remove the cover and add the butter beans, peas and mint and cook for a further 4 minutes.
Serve 3 racks per person over the bean and carrot mix.
Note : a 150g serving of trim lamb provides 69% recommended daily intake of B12, 41% iron and 39% zinc.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 30 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1684 kj |
| Calories | 402 kcal |
| Fat | 17.4 g |
| Saturated Fat | 7.1 g |
| Total Carbohydrate | 15.6 g |
| Total Protein | 41.2 g |
| Fibre | 9.5 g |
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