If there is one lamb dish that I enjoy above all, aside of course from shanks which will always take the top spot, it’s roasted lamb racks. I’m not a great lamb fan, but these juicy little cutlets always get my own juices flowing. They are easy to prepare, quick to cook and perfect for a weeknight meal as much as they are great when entertaining.
The carrot mash is another one of my favourites and one of the best mash potato alternatives. I’ve served it with rissoles, sausages and gravy and when spiced with extra cinnamon and cumin it makes for a great side to a Moroccan tagine. If you’ve never tried it, now is the time!
The other thing that’s worth trying is the maple roasted cabbage. I’ve never roasted cabbage before, have only stewed or added it to soups, so this was a first. I’ve found the recipe in Donna Hay’s new cookbook Fast, Fresh, Simple which I got for Mr Chipconnoisseur’s sister’s birthday – she is a big fan! I skimmed the recipe to get a general idea of how it should be put together and added my own little accent of the maple syrup which gives the dish an added dimention of smoky, sweet flavour. The idea is really great and the flavour of the cabbage is amazing! Plus it takes very little work – it truly is fast, fresh and simple.
Roasted lamb racks, maple roasted cabbage, carrot mash
For most flavoursome results it is best to marinade the lamb for at least 2 hours. This is a great quick and easy recipe to cook during the week or to entertain friends with maximum effect and minimum effort.
Cabbage inspired by Donna Hay’s recipe in Fast, Fresh, Simple.
- 2 lamb racks (6-8 cutlets each)
- 3 garlic cloves, minced
- 2 tbsp paprika
- 2 tbsp dried oregano
- 1 tbsp rosemary
- 1 tbsp ground pepper
- 1 tbsp sea salt
- 2 tbsp olive oil
- zest of 1/2 lemon
Maple roasted cabbage
- 1/2 cabbage, quartered
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 4 tbsp maple syrup
- 1/2 cup stock
- 4 carrots
- 1 tsp cinnamon
- 1 tbsp butter // or dairy-free spread
Combine all spices, zest, garlic and olive oil in a small bowl. Baste both sides of the lamb racks and marinade for at least 2 hours, covered in the fridge.
Preheat oven to 180C fan forced (200C, 400F, gas mark 6).
Raosted lamb racks: Brown the meat on all sides and both ends in a pan over high heat. Place standing up in a small roasting tin. Roast on the top shelf for 15 to 20 minutes for a slightly pink result. Rest for 5 minutes out of the oven before slicing into portions.
Maple roasted cabbage: Lay cabbage wedges flat in another roasting tray. Season with an even sprinkle of the spices and drizzle of maple syrup. Pour stock into the bottom of the tray. Roast in the oven for 15-20 minutes (you can place it on a shelf under the lamb racks).
Carrot mash: Peel and chop up carrots. Place in a saucepan and cover with cold water. Boil until soft. Add butter / margarine and cinnamon. Mash with a potato masher. Reheat in the saucepan or microwave as needed.