This lamb roast is as easy as it is delicious

You can deliver a showstopping lunch without spending hours in the kitchen, dicing, chopping and stirring. Enter the Easy To Cook lamb rack from Woolworths – just add a tangy stone fruit chutney and roast some root veg for a quick cauliflower salad, and off you go!

Free range rack of lamb with prune stuffing, prune-and-citrus sauce and homemade stone fruit chutney

  • Preparation: 20 minutes
  • Cooking: 1 ½ hours


For the stone fruit chutney:

  • 3 ripe peaches
  • 2 ripe nectarines
  • 3 T castor sugar
  • 3 T Woolworths white balsamic vinegar
  • Woolworths Easy to Cook free range rack of lamb with prune stuffing and prune-and-citrus sauce


  1. To make the stone fruit chutney, slice the fruit into wedges, place in a saucepan with the remaining ingredients, and simmer for 5–10 minutes until tender and soft but still quite chunky. Set aside to cool to room temperature to serve.
  2. To make the lamb, preheat the oven to 160°C. Remove all the outer packaging. Remove the lamb from the vacuum bag and set aside the dried orange slices.
  3. Place into a roasting pan with the arched, trimmed bones facing downward and the fat-side facing up. Place on top of the root veggies and roast for 25 minutes per 500 g, plus an additional 20 minutes.
  4. Place the orange slices onto the centre of the lamb 15 minutes before the end of the cooking time.
  5. Remove from the oven and allow to rest for 10 minutes. While resting, heat the glaze in a medium-sized saucepan for 2 minutes, then serve with the rack of lamb and chutney.

Caramelised butternut-and-beetroot salad cauliflower couscous

  • Preparation: 20 minutes
  • Cooking: 40 minutes


  • 1 whole butternut, sliced skin and seeds intact
  • 300 g baby beetroot, washed and quartered
  • 2 T olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 40 g watercress

For the lemon dressing, whisk:

  • 2-3 T olive oil 
  • 1 lemon , zested and juiced
  • 2 t Dijon mustard
  • Salt, to taste

For the cauliflower couscous:

  • 380 g Woolworths Cauliflower Couscous
  • Sea salt and freshly ground black pepper, to taste


  1. Toss the butternut and beetroot in the garlic, olive oil and seasoning, top with the lamb and roast for 40 minutes or until caramelised and tender.
  2. Combine the ingredients together for the dressing in a large bowl and stir through the Woolworths cauli-couscous to coat. Serve on a platter with roasted veggies and watercress. Enjoy.

(Serves 4)

Like the idea of a quick fix?