Serves: 2

Lamb Rack with Roasted Vegetables

Prep Time: 15 min
Cooking Time: 35 min


  • 2 lamb racks, cut each rib separate
  • 4 zucchinis, cut in long strips
  • 2 red onions, cut into wedges
  • 12 cherry tomatoes
  • 2 tsp olive oil
  • 1 tsp thyme leaves
  • 1 garlic clove, very thinly sliced
  • sea salt
  • fresh ground black pepper


  1. Pre – heat oven to 180 degrees celcius.
  2. Place the zucchinis, onion and tomatoes in a large baking tray. Drizzle with the olive oil, sprinkle with the thyme and garlic and season. Bake for 25 minutes.
  3. Heat a large non-stick frying pan over a high heat, drizzle lamb racks with a little olive oil and season.
  4. Cook racks for 1-2 minutes each side or until browned all over.
  5. Add racks to baking tray with vegetables and roast for a further 10-15 minutes (for medium).
  6. Remove from oven, set lamb aside for 5 minutes to rest.
  7. Divide vegetables between serving plates, top with lamb racks.

Suitable for;

FAST startY
Body trimmingY

During Trimsition and Body Trimming phases add 1 serve of starchy carbohydrates per person.