French-style rack of lamb

Serves: 4
Time to make: 20 mins

Total cost: $ 24.00 / $ 6.00 per serve

(at time of publication)

Ingredients

1 rack of lamb, trimmed (8 cutlets)
2 cloves garlic, crushed
1 ½ teaspoons Tuscan seasoning
1 lemon, zest and juice
6 tablespoons red wine vinegar
700g new potatoes
200g asparagus
4 cups (550g) cherry tomatoes
3 tablespoons chopped fresh parsley
oil spray

Instructions

1 Preheat barbecue. Place trimmed lamb in a large baking dish. Add garlic, seasoning, lemon zest and juice and half the vinegar. Coat meat evenly with mixture.

2 Meanwhile, steam potatoes for 5 minutes or until tender.

3 Toss asparagus, tomatoes and potatoes with the remaining vinegar and parsley.

4 Spray lamb with oil. Barbecue until lightly crisp on the outside and cooked through, turning once. Spray vegetables with oil and cook on barbecue hotplate until lightly charred. Serve with lamb.