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  • Woman's Weekly Living Series

    Fabulous feasting

    Oct 31, 2019 4 minutes
    COMPILED BY: JESSICA RANSOM

    Rack of rosemary lamb with roasted vegetables

    Serving a rack of lamb always looks very impressive but this recipe is very easy to prepare.

    SERVES 6

    4tbsp olive oil
    2 racks lamb, each with at least 6 chops
    2tbsp sun-dried tomato paste
    3 sprigs rosemary, chopped
    2 red onions, peeled and cut into wedges
    2 red and 1 yellow pepper, deseeded and cut into chunks
    250g (9oz) cherry tomatoes, halved
    175ml (6fl oz) white wine

    1 Preheat the oven to 200C/ Gas 6. Heat 1tbsp oil in a large frying pan and sear the lamb, fat-side down, until brown. Mix together the sun-dried tomato paste, rosemary and 2tbsp

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