Mary Berry’s Rack of Lamb with Roasted Vegetables and Mint Dressing
Add this simple rack of roasted lamb from Mary Berry to your roast repertoire and you won't be disappointed. It promises perfectly-cooked lamb, a medley of roasted vegetables and an irresistible mint dressing.
Introduction
This is a smart dish for when you are hosting but is so easy to make. The vibrant colour of the squash and spinach make this look so fresh. The layer of fat on top of the lamb should be removed using a sharp knife, so you are left with only a very thin layer. This is to prevent there being too much fat when browning.
Ingredients
| 1 × 7-bone rack of | lamb, French-trimmed |
| For the roasted vegetables: | |
|---|---|
| 1 small | butternut squash, peeled and cubed (650g/1lb 7oz prepared weight) |
| 1 | red pepper, cut into 2cm/¾in cubes |
| 1 | onion, thickly sliced |
| 3 tbsp | olive oil |
| 115g (4oz) | baby spinach, roughly chopped but still large |
| For the mint dressing: | |
| Bunch of | mint, leaves chopped |
| 2 tbsp | white wine vinegar |
| 1 tbsp | caster sugar |
| 6 tbsp | olive oil |
| 2 tsp | Dijon mustard |
Method
Preheat the oven to 220°C/200°C Fan/Gas 7.
Arrange the squash, pepper and onion in a large roasting tin. Add the oil and season with salt and freshly ground black pepper. Stir to coat the vegetables in the oil, then roast in the preheated oven for about 15 minutes.
Remove any excess fat from the top of the lamb. Score the thin layer of fat in a crisscross pattern and season well. Heat a frying pan until hot over a high heat. Add the lamb, fat-side down, and fry until brown. Brown the meat on all sides, then set aside.
Remove the tin from the oven and push the vegetables to one side. Place the browned rack of lamb, fat-side up, on the cleared side of the tin and roast in the oven for about 15 minutes (the lamb will be pink). Transfer the lamb to a carving board, cover with foil and set aside to rest for 5 minutes.
Mix the ingredients for the mint dressing together in a small saucepan with 2 tablespoons water. Warm over a low heat.
Place the roasting tin of vegetables over a low heat. Remove any excess fat from the tin, then add the spinach. Gently fold the spinach into the hot vegetables to wilt (it should still bright green), then pour over half the warm dressing.
Carve the lamb and arrange on a plate with the vegetables. Drizzle the remaining dressing over the lamb to serve.
Mary`s Tip: The dressing can be made up to 4 hours ahead. The first roasting of vegetables and browning the lamb can be done up to 3 hours ahead. Not suitable for freezing.
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