Delicious UK - (05)May 2020

Rack of lamb, potato

and pepper tray roast

with smoked almonds

SERVES 4. HANDS-ON TIME 20 MIN,

OVEN TIME 55-60 MIN

• 750gsmallnewpotatoes,
  roughlysliced


• 3 mixedromanopeppers(or
  regularpeppers),roughlycut
  intochunks


• 2 redonions,thicklysliced


• 3 tbspoliveoil


• 1 rackoflamb,trimmed(choose
  onewith8 ribs)


• 2 tbspdijonmustard


• Handfuleachchoppedfresh
  flatleafparsleyandcoriander


• Finelygratedzest1 lemon,
  plusthelemon,quartered
  toserve


• 1 chunkyslicecrustybread,
  whizzed/gratedtomake
  breadcrumbs


• 200gtenderstembroccoli,
  anylargespearshalved


• 6-8tbspnaturalyogurt


• 50gsmokedsaltedalmonds,
  roughlychopped(youcanuse
  plainalmondsif youcan’tget
  smokedalmonds)

1 Heattheovento220°C/200°Cfan/

gas7. Tossthepotatoes,peppers

andonionsand2 tbspoftheoil

ina largeshallowroastingtin

witha generouspinchofsalt

andpepper.Roastfor 30 minutes.

2 Meanwhile prepare the lamb

rack. In a small bowl mix the dijon

mustard, half the chopped herbs

and the lemon zest with salt and

pepper. Coat the lamb with

the mustard mix, then pat the

breadcrumbs over the top to coat.

3 Remove the roasting tray from

the oven, add the broccoli and

give everything a good toss.

Put the lamb on top, drizzle

with the remaining oil, then

roast for 25-30 minutes for

medium-rare to medium(or

5 minutes longer if you prefer

your meat more well done).

4 Set the rack of lamb asidetorest

for 10 minutes. Meanwhile,toss

everything together in thetray,

then drizzle with the yogurtand

scatter with the almondsand

reserved chopped herbs.Carve

the rested lamb into singleribsand

serve in the tray at the tablefor

everyonetohelpthemselves.

PERSERVING686kcals,31.7gfat

(8.5gsaturated),48.1gprotein,

55.8gcarbs(16.3gsugars),

1.3gsalt,10.8gfibre

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RoastingTray

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NEXT

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Sausage

recipeswitha

sunshinevibe

Thebestkit

forthejob

Therearelotsof

roasting tins in the

delicious. test kitchen, but

there’s one the food team

always reach for...

SCANPAN 39cm x 27cm

“It’s sturdy (so no oven

buckling), high sided and

hob-safe, with good handles

for when you need to move it

from hob to oven to table,”

says food editor Jen Bedloe.

£75 (normally £119),

richmondcookshop.co.uk

OUR

NO 1

CHOICE

YOU’LL ALSO NEED...

• Hob-safe medium-large
  shallow roasting tin

1 Heat the oven to 200°C/180°C fan/
gas 6. Put the roasting tin on the
hob with 3 tbsp of the oil and cook
the red onion for 5 minutes until
softening. Stir in the aubergine,
courgettes, spring onions, garlic,
ginger and chilli flakes, then cook
for another 5 minutes.
2 Add the tinned tomatoes, olives,
dried oregano, most of the fresh dill
and mint, then transfer to the oven
and bake for 40 minutes.
3 Stir the prawns into the sauce,
scatter the feta on top, then
bake for a further 10 minutes
until the prawns are pink and
cooked through.
4 Add the reserved herbs, drizzle
with pomegranate molasses and
serve with lemon wedges, if using.
PER SERVING 554kcals, 38.3g fat
(10.7g saturated), 32g protein,
20g carbs (18.3g sugars), 3.2g salt,

9. 4 g fibre

EASY SWAPS

Swap rack of

lamb for skin-on,

bone-in chicken

thighs. Put them

in the tin with the

veg and roast for

45 minutes. Serve

as in the main

recipe with the

yogurt, herbs

and almonds.

deliciousmagazine.co.uk 49

eat well every day.