Lamb with Roasted Vegetables

SERVES: 4

PREPARATION TIME: 15 minutes

COOKING TIME: 35-40 minutes

Ingredients

500g new potatoes
6 baby orange peppers, halved and deseeded
8 shallots, peeled and halved
3 bulbs baby fennel, trimmed and quartered
6 baby courgettes, halved
300g butternut squash, seeded and sliced
6-8 cloves garlic
8 tbsp Filippo Berio Extra Virgin Olive Oil
Handful basil leaves
25g pine nuts
2 cloves garlic, chopped
2 racks of lamb, French trimmed
Flat parsley to garnish

Method

Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. Place all the vegetables in a large roasting tin. Drizzle over 4 tbsp of oil and toss to coat the vegetables. Roast for 15 mins.
Meanwhile, place the basil, pine nuts and garlic in a food processor with the remaining oil and blend on the pulse setting until a coarse paste is formed. Press this mix onto the skin of the lamb racks.
Remove the roasting tin from the oven and stir the vegetables. Lay the lamb racks on top of the vegetables and roast for a further 20-25 minutes or until the lamb is still pink in the middle.
Remove the lamb and allow to ‘rest’ for 5 minutes before carving into cutlets. Serve with the vegetables.

COOK WITH:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.