Chef Lindsay O'Neill Lemon-Herb Australian Rack of Lamb
- Prep time 15Min
- Cook time 25Min
- Technique Roast
- Meat Lamb
- Cut Rack
- Serves 2
A true one-pan holiday win.
Ingredients
Lamb
- 1 rack Australian lamb (1.5-2 lbs), trimmed of excess fat
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- ½ tsp sea salt
- ¼ tsp black pepper
Vegetables
- 2 cups zucchini (chopped)
- 2 cups carrots (chopped)
- 2 cups squash (chopped)
- Salt and pepper (to taste)
- 1 tbsp olive oil
Yogurt Tzatziki
- ½ cup plain Greek, grassfed yogurt
- 1 tsp chopped fresh mint or dill
- Pinch of sea salt & pepper
- 1 tsp lemon juice
- 1 clove garlic
Method
Preheat the oven to 400°F (200°C).
Prepare the lamb: Pat the lamb dry. In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, lemon zest, rosemary, thyme, salt and pepper. Coat the lamb evenly with this mixture.
Prepare the vegetables: Toss carrots, zucchini, and squash with olive oil, salt, and pepper. Spread them in an even layer on a roasting pan or cast iron.
Roast: Place the lamb on top of the vegetables. Roast for 20–30 minutes, or until the lamb reaches 135°F for medium-rare (adjust time for your preferred doneness) and the vegetables are tender and caramelized.
Make the tzatziki: While the lamb and vegetables roast, blend yogurt, lemon juice, garlic, dill (or mint if preferred), olive oil, salt and pepper until smooth. Optionally, add grated cucumber for extra texture.
Rest and serve: Remove the lamb from the oven and let it rest for 10 minutes before slicing. Serve the lamb over the roasted vegetables with a generous spoonful of tzatziki and a sprinkle of fresh lemon zest.
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