Let celebrate Anzac Day on 25 April with lamb at home for a change instead of BBQ styles in the garden or park; and let serve with fruits and vegetables. Something quick, easy, colourful and creative from pantry and fridge.

Then end this scrumptious meal and raise a glass of red wine high in honour for Australians and New Zealanders Army Corps who lost their lives, finish with Avocado custard yoghurt cake to satisfy your stomach and feels the robust combinations flavour and cooling in your palate.

(Recipe Avocado custard yoghurt cake website is at the bottom)

What is it?  Anzac Day: A Remembrance and National Day for Australia and New Zealand which indicate the Anniversary of their first major military action fought by Australians and New Zealanders during the First World War.

Anzac Day is to honour the members of the Australian and New Zealand Army Corps (ANZAC) who fought the Ottoman Empire in Gallipoli.

Now, Anzac Day also served to commemorate the lives of Australians who died in the Second World War, and it has been expanded to include those who lost their lives in all Australian military and Peace keeping operations.

Ingredients

12 cutlets, lamb racks trimmed (3 racks each)
3 garlic cloves, minced
6-8 Tbs olive oil
2 Tbs paprika
2 Tbs dried oregano
1 Tbs rosemary
1 Tbs ground pepper
1 Tbs sea salt
2 Tsp coriander seeds
1 Tsp cumin seeds
1 Tsp ground cinnamon
1 small bag of grapes
4 carrots
2 bunches of asparagus
1/2 lemon zest

Method

Pre heat oven to 180 degrees C fan forced. Combine all spices, zest, garlic and olive oil in a deep tray. Baste both sides of the lamb racks and marinade for at least 2 hours, covered in the fridge.

To roast lamb racks

Place racks in a roasting tin. Roast for 15 to 20 minutes until springy touch or to your liking. Rest for 5 minutes out of the oven and cover.

To cook vegetables

Cut up carrots into bite size and cut length wise asparagus. Place in a saucepan and cover with water. Boil until soft. Carrot might take longer. Serve 3 racks each with some grapes, carrots and asparagus.

https://helenscchin.com/2018/04/19/spiced-lamb-racks-with-grapes-and-vegetables/

Checkout my blog: Avocado custard yoghurt cake:

https://helenscchin.com/2018/04/18/avocado-custard-yoghurt-cake/

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