Name: Spice-crusted lamb racks and roasted carrots
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 480 gram rainbow baby (dutch) carrots, peeled; 1/4 cup (60ml) olive oil; 1/2 teaspoon dried chilli flakes; 2 tablespoon kalonji seeds or black sesame seeds; 2 tablespoon sesame seeds; 1 clove garlic, crushed; 4 x 4 french-trimmed cutlet lamb racks (600g); 50 gram red sorrel or rocket leaves; 1/2 cup loosely packed fresh flat-leaf parsley leaves

Spice-crusted lamb racks and roasted carrots

Jazz up dinner time with these delicious lamb racks. They are rolled in a delicious seed and spice mix, and served with juicy roasted carrots for the ultimate family meal.

Serves 4

Prep

15M

Cook

45M

Total

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Ingredients

480 gram rainbow baby (dutch) carrots, peeled

1/4 cup (60ml) olive oil

1/2 teaspoon dried chilli flakes

2 tablespoon kalonji seeds or black sesame seeds

2 tablespoon sesame seeds

1 clove garlic, crushed

4 x 4 french-trimmed cutlet lamb racks (600g)

50 gram red sorrel or rocket leaves

1/2 cup loosely packed fresh flat-leaf parsley leaves

Method

1.Preheat oven to 200°C.

2.Toss carrots with 2 tablespoons of the oil on an oven tray; place carrots in a single layer. Roast for 25 minutes or until browned lightly and crisp.

3.Meanwhile, combine chilli, seeds, garlic and remaining oil in a small bowl. Place lamb on another oven tray; rub all over with spice mixture.

4.Roast lamb, uncovered, alongside carrots for 20 minutes or until browned and cooked as desired.

5.Serve lamb with carrots and sorrel leaves, topped with parsley.

Rainbow baby carrots are also called heirloom dutch carrots; they are available from major supermarkets and greengrocers. Kalonji, also known as nigella, are tiny, angular seeds, black on the outside and creamy within, with a sharp nutty flavour that can be enhanced by a brief toasting in a dry hot pan before use. They are available in most Asian and Middle-Eastern food shops.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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