Tied Lamb Rack with Veggies
Healthy, because
Even smarter
This visually appealing meal is sure to wow your guests, and is a great source of protein from the lamb, antioxidants from the tomatoes and vitamin C from the carrots.
If tying the rack is difficult, you can always serve the lamb flat with the stuffing spooned on top of it.
Ingredients
- Ingredients
- 2 Rack of lamb (with long rib bones)
- olive oil
- 6 sticks Celery
- 5 carrots
- 6 Tomatoes
- 4 cloves garlic cloves
- unwaxed lemons (zested)
- 5 Red onions
- 4 eggs
- salt
- freshly ground peppers
- 3 Tbsps parsley
- 3 Tbsps chopped Basil
- 10 fresh Bread roll
- 10 bay leaves
Preparation steps
Wash and finely dice the celery. Peel and finely dice the carrots. Wash, halve and deseed the tomatoes and cut into small pieces. Peel and finely chop the garlic. Peel and finely chop 1 onion. Peel the other onions and cut into thickish wedges.
Cut away the crusts of the bread rolls, break up the crumb, put into a bowl and mix with 6 tbsp olive oil. Beat the eggs and mix with the parsley, basil, salt and pepper. Add to the breadcrumbs. Add the chopped onions, garlic, celery, carrots and tomatoes and mix well.
Put into a preheated oven (400°F) and roast for about 45 minutes until golden brown.
