Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 9.57 dollar
Difficulty level: 3 out of 4
9 Ingredients
- 2 medium zucchini
- 2 lamb roast racks
- 2teaspoons dried oregano
- 450grams tin baby beets, drained
- 1 pinch black pepper (for seasoning)
- 4teaspoons olive oil
- 300grams frozen broad beans
- 1 garlic clove
- 1 pinch sea salt ground (to taste)
Nutrition per serving
1270kJ
Protein
18.2grams
Sugars
13.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 220°C. Line a roasting pan with baking paper.
Step 2 of 6
Lay lamb racks in pan, meat-side up.
Step 3 of 6
Combine half the oil, oregano and garlic in a small bowl and brush over the racks. Season lamb with salt and pepper.
Step 4 of 6
Halve zucchini lengthways and slice 2cm thick. Add to pan and drizzle with remaining oil. Transfer the pan to oven and bake for 15 minutes.
Step 5 of 6
Meanwhile, soak broad beans in boiling water for 5 minutes. Peel to remove outer shell. Halve the beets. Remove roasting pan from oven. Add broad beans and beetroot around lamb. Return to oven to cook for 10 minutes, for medium, or until cooked to your liking.
Step 6 of 6
Divide lamb and serve with vegetables
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