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
Ingredients:
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
Method:
- 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.
- 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.
- 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.
- Place the orange slices onto the centre of the lamb 15 minutes before the end of the cooking time.
- 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
Ingredients:
- 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
Method:
- 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.
- 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)
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