French-style rack of lamb
(at time of publication)
- 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
- spray oil
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.
Make it gluten free: Use gluten-free Tuscan seasoning.
See our article 40 meals in 20 minutes for more quick and tasty meal ideas.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 3g
Dietary fibre 6g
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