Roasted Rack Of Lamb With Baby Vegetables Recipe

Guillaume Brahimi has just released a new collection of scrumptious Spring recipes and we were lucky enough to get our hands on a few! So, to celebrate the return of the warmer weather, why not try Brahimi’s roasted rack of lamb with baby vegetables recipe? Featuring fresh, seasonal produce, it’s going to be the perfect go-to dish to entertain friends with this season.

RELATED: 3 Easy No-Bake Desserts


2 x 8 cutlet lamb rack

1/2 bunch orange carrots

1/2 bunch yellow carrots

1 bunch spring onions

50 gm podded peas (blanched)

1 bunch baby leeks

100 gm shemiji mushrooms

50 gm shallots (finely diced)

100 ml chicken stock

½ bun tarragon

160 ml lamb jus

Roasted Rack Of Spring Lamb With Baby Vegetables Recipe


  1. Pre heat oven to 180 degrees.
  2. Peel the carrots, trim spring onions and baby leeks. Place Tefal reserve pot roast on heat and add olive oil and diced shallots, sweat for 5 minutes avoiding any colour. When almost soft, add baby carrots and allow to colour. Add spring onions and leeks, and chicken stock, then place on lid and allow to cook for 10 minutes or until vegetables are almost cooked through.
  3. Whilst the vegetables are cooking place a fry pan on high heat and add olive oil. Season lamb before adding to the fry pan fat side down to seal. Turn to colour all sides until golden brown.
  4. Place the fry pan in the oven for 10 minutes or until lamb is medium rare. Remove from oven and allow to rest for 8 minutes.
  5. Once the vegetables are almost soft, add shemiji mushrooms and cook for a further 2 minutes, then add blanched peas. Lastly, add the tarragon and mix.
  6. Slice the lamb into 4 pieces from each rack. Place vegetables on the plate and place lamb over the top. Finish with lamb jus.

Recipe courtesy of Tefal

Lamb Shoulder With Chickpea Puree And Mint Bread Recipe

Lamb shoulder is one of the most economical cuts, however it’s also one of the most succulent and tender. Paired with a creamy chickpea puree and the fresh flavours of a mint, garlic and parsley bread sauce, this recipe takes your typical roast lamb to a whole new level!

RELATED: Easy Lamb Roulade Recipe

Serves 2


For the lamb

1x lamb shoulder (including bone)

10ml olive oil



For the chickpea puree

1x tin cooked chickpeas

250ml cream

For the mint bread sauce

10g crustless sourdough

30ml milk

1/2 bunch of mint

1/2 clove of garlic

1/4 bunch of parsley

150ml olive oil

25ml chardonnay vinegar


1. Pre-heat the oven to 170°C.

2. Lightly season the lamb with salt and pepper.

3. Place lamb in oven and cook for 4 hours, until meat is falling off the bone.

4. Drain the chickpeas and add to 250ml of cream. Bring to a simmer and cook for 20 minutes over very low heat.

5. Season chickpeas and blend until smooth.

6. Remove from oven and rest, keeping lamb warm.

7. For the minted bread sauce, soak the sourdough in bowl of milk for 5 minutes. Remove and squeeze out excess milk.

8. Add the soaked bread to the mint and parsley and place in a blender.

9. Add olive oil and garlic and blend until smooth. Do not add the chardonnay vinegar until serving.

10. On a large oval platter, spoon on the smooth chickpea puree and spread evenly across the plate.

11. Place the lamb on top of the puree and spoon the mint bread sauce generously over the top.

12. To add an extra element, oven-roast some tomatoes until the skin is just blistered.

Recipe Courtesy of Award-Winning Bistro, Le Pub

Lemon And Rosemary Lamb Kebabs

This is such a versatile recipe, you’ll find yourself making it over and over again. Serve these succulent lamb skewers at a cocktail party, for a healthy midweek dinner, or at an Australia Day BBQ of course!

Preparation time: 10 minutes. Cooking time: 8 minutes. Serves: 4


600g lamb eye of shortloin/backstrap

3 red onions, cut into small wedges

2 cloves garlic, crushed

Juice and rind of 1 lemon

1 tbsp fresh rosemary leaves, chopped

1 tbsp olive oil

Capsicum, Roma tomatoes, red onions and mixed salad greens

Balsamic vinegar and lemon wedges


1. Cut the lamb into 2.5cm cubes. Thread the lamb and red onion wedges alternatively onto 8 skewers with 4-5 pieces of lamb on each skewer.

2. Combine the garlic, rind, lemon juice, rosemary and oil. Brush over the lamb kebabs. Marinate for 20 minutes.

3. Preheat the barbecue char-grill plate or pan to moderately-hot before adding the lamb kebabs. Let the lamb kebabs cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side.

4. Remove the lamb kebabs from the heat and cover loosely with foil. Allow to rest for 3 minutes before serving.

5. Serve the lamb kebabs with salad vegetables including capsicum, Roma tomatoes, red onions, mixed salad greens, balsamic vinegar and lemon wedges.

What’s your favourite lamb dish?

Sizzling Lamb Satay!

SheSaid Lamb SatayIngredients

  • 2 teaspoons turmeric


  • 2 teaspoons cumin seeds, crushed


  • 2 teaspoons fennel seeds, crushed


  • 1 1/2 teaspoons salt


  • 6 tablespoons thick canned coconut cream


  • zest of 1 lemon


  • 1 tablespoon sugar


  • 750g lamb – leg meat trimmed and cubed


In a glass or ceramic bowl combine all the ingredients except the lamb, and stir to

dissolve the sugar.

Add the lamb cubes and mix to coat with the spice mixture. Cover and refrigerate for at least two hours, though overnight is preferable turning the lamb occasionally. While you’re marinating the meat, soak your bamboo skewers in water so they don’t burn when you’re cooking.

When you’re ready to cook, thread the lamb onto the skewers – about 6 cubes per skewer. Heat a grill or barbecue and when very hot put the skewers on. Cook until brown and crunchy and serve with a peanut sauce! Yum! Wash down with a frosty cold beer!

STOP THE CHOP ? from World Food Indonesia


“Meat on a stick is by no means a patentable invention, it was probably the Neanderthal cooking method of choice, but skewered meat cooked over coals and called sate is an Indonesian institution. Any meat can be used: goat, chicken, mutton, rabbit, pork, entrails or even horse and snake can find their way on to a sate skewer. Cooking the sate over coals produces aromas delicious enough to lure a vegetarian. Sate is nearly always prepared 10 to a serve with spicy peanut sauce and rice or lontong (rice steamed in banana leaves). Here are a few of the more well-known sate.

In Jakarta, Jl Sabang is famed as the sate capital of Indonesia. Dozens of sate hawkers set up on the street in the evening and the pungent smoke from their charcoal braziers fills the air. Most business is takeaway ? some very expensive cars pull up here ? but benches are scattered along the street for a sit-down meal.

The road between Bandung and Lembang, and in Tawangmangu (both in Java) you’ll find eateries serving up sate kelinci (rabbit sate).

Sate served with lontong and a smooth, spicy, yellow-coloured, turmeric-heavy sauce is a West Sumatran speciality and is sold all over Indonesia as sate Padang.

Balinese sate, sate lilit, is made with minced, spiced meat that’s pressed onto skewers.

The Madurese are famous for their sate, served with rice and a sweet and spicy soy sauce. It may not differ much from other sate varieties, but sate Madura is still an experience. It is traditionally sold at night from boat-shaped carts plying the streets in search of the hungry. And when the shadow of a Madurese sate boat floats by, the bells on its bow jingling with each ebb and flow, it’s hard to resist a late-night meal of spicy sate Madura.

The regional government office in Bandung is known, because of its peculiar spire, as Gedung Sate (the Sate Building).” p 48

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