Roast Lamb and Grilled Vegetable

Lamb Rack
▢ 4 x French trimmed lamb rack, cap off
▢ 2Tb olive oil

Mash Potato
▢ 800g small potatoes, peeled
▢ 1/2 cup light milk, warmed
▢ 2 Tb butter or olive oil
▢ salt and white pepper to taste

Char-grilled Vegetables
▢ 2 zucchini, thinly sliced lengthwise
▢ 1 red capsicum, trimmed, sliced into strips (3cm wide)
▢ 1 small eggplant, thinly sliced widthwise
▢ 2 tbs finely chopped basil
▢ 2 tbs finely chopped oregano
▢ Garlic, crushed (measure with your heart)
▢ 2 tbs olive oil
▢ Charred lemon wedges, to serve

Lamb Rack

1. Preheat oven to 200⁰C and line a large oven tray with baking paper. Place racks on oven tray and brush evenly 2 tablespoons of oil over each rack; season to taste.

2. Roast for 25 minutes for medium or until cooked to your liking; rest for 15 minutes covered loosely with foil before serving.

Mash Potato

3. Meanwhile, bring salted water in pot to boil. cook potatoes for 30 minutes or until cooked. Drain and transfer to a large heatproof bowl. Mash potatoes with milk and remaining 2 tablespoons olive oil. Season to taste.

Char-grilled Vegetables

4. Preheat barbecue to high flame. Place zucchini, capsicum, eggplant, herbs, garlic and oil in a large bowl; season to taste and toss well to combine. Cook capsicum on char-grill plate for 5 minutes turning frequently or until charred and cooked. Cook eggplant for 3½ minutes each side until charred and cooked. Cook Zucchini 2 minutes each side until charred and cooked.
5. Divide mash, char-grilled vegetables and Lamb Racks among plates. Serve with charred lemon wedges and a bottle of Miles from Nowhere Shiraz.