Guest recipe by Emberz executive chef Simon Henry
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)
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- 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.
- 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.
- Remove the lamb from the roasting tray, cover with tin foil and let rest for 10 minutes.
- Place vegetables on a serving platter and top with the lamb.