Guest recipe by Emberz executive chef Simon Henry
Serves 4


2, 8-rib Blue Sky Butchery rack of lamb
15ml olive oil
Salt and pepper
1 T thyme leaves
2 cloves garlic, minced
300g eggplant, diced 1cm
1 red capsicum, diced 2cm
1 red onion, cut into 8 wedges
2 courgettes, halved lengthwise, diced 2cm
300g kumara, peeled and diced 1cm
2 t thyme leaves (extra)


  1. Preheat the oven to 200°C. Combine garlic, thyme and the oil in a bowl, season with salt and pepper and spread over the lamb racks. Set aside.
  2. Place vegetables in a roasting pan, drizzle with olive oil and scatter with thyme leaves. Roast for 10 minutes, and then remove from oven, top with lamb then cook for a further 30-35 minutes.
  3. Remove the lamb from the roasting tray, cover with tin foil and let rest for 10 minutes.
  4. Place vegetables on a serving platter and top with the lamb.