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Ingredients
Lamb with Vegetables
- Ingredients
- 8 Baby carrots
- 1 Fennel bulb
- 3 scallions
- 4 sticks Celery
- 3 Tomatoes
- 8 garlic cloves
- 3 sprigs rosemary
- 2 sprigs parsley
- 4 small, red chili peppers
- 4 Tbsps olive oil (for roasting)
- salt
- freshly ground peppers
- 4 Rack of lamb (each about 350 grams; ready to cook, trimmed)
Peel carrots and halve lengthwise. Rinse the rest of vegetables. Cut fennel into wedges, halve scallions lengthwise and chop into pieces. Cut celery into 5 cm (approximately 2 inches) long pieces. Peel and press garlic through the garlic press. Rinse herbs, shake dry and coarsely chop parsley leaves.
Place vegetables with garlic, rosemary and chile pepper in an oiled roasting pan, season with salt, pepper and bake in preheated oven at 200°C (approximately 400°F) for 5-10 minutes. Rinse lamb and pat dry. Season with salt and pepper. Heat oil in a pan and sear meat on all sides.
Turn over vegetables, top with lamb and reduce temperature to 140°C (approximately 275°F). Place pan on a bottom rack and bake for about 25 minutes. Sprinkle with parsley and serve.