Bought rack of lamb and cubes pumpkin on sale. Then went to Colonial next door and found this mixed colourful salad, bought it as it looks so fresh and sparkling away. Today, I decided to try balsamic rosemary marinade rack of lamb.

“Balsamic vinegar is a rich, concentrated Italian vinegar made from unfermented grape must, known for its complex sweet-tart flavor. It offers health benefits such as supporting heart health, regulating blood sugar, aiding weight management, and improving digestion. It can be used in dressings and marinades, while acetic acid helps prevent blood glucose spikes, lower cholesterol, and promote gut health by supporting good bacteria. Additionally, its acidity may suppress appetite and reduce bacteria on leafy greens. A balsamic and rosemary rack of lamb is best prepared by marinating the meat in balsamic vinegar, fresh rosemary, garlic, and olive oil for 4–24 hours.”

Glad to have a complete meal that is simple, healthy, colourful and delicious. Let’s roast!!!

Ingredients

Rack of lamb and marinade

3 individual rack of lamb
4 sprigs of fresh rosemary, removed stems, divided
4 Tbs minced garlic
4-6 Tbs balsamic vinegar
1 Tbs oregano dried
1/4 c oil
salt
black pepper

Pumpkin roast

10-12 cubes pumpkin
1 Tsp garlic powder
salt
black pepper

Mixed salad

some mixed salad

Method

Marinade one day in Advance

Combine oil, balsamic vinegar, 2 stalks rosemary, minced garlic in the double zip lock bags. Next score the meat in a crosshatch pattern for better flavour penetration, and put rack of lamb into prepared zip lock bags. Massage the rack of lamb in the marinade and let it marinate overnight for a 24 hours. Place them in a plate and in the fridge.

The next day

Pumpkin roast

Bring rack of lamb to room temperature before cooking. Preheat oven to 220 degrees C. Toss pumpkin cubes with olive oil until well-coated to prevent drying out. Season with garlic powder, salt, and black pepper. Spread cubes in a single layer on a foiled lined baking tray so they roast rather than steam.  Roast for 25–40 minutes, flipping halfway through, until golden brown and tender. 

Rack of lamb roast

Sear the rack of lamb in a hot cast-iron skillet, until golden brown about 2–3 minutes per side. Place in a preheated oven; in the middle rack to roast rack of lamb for about 30 minutes, for medium. in the last 5 minutes of roasting. Add the remaining 2 sprigs of rosemary in one corner of the hot oil in baking tray of pumpkin to roast it a bit. Remove rack of lamb from the oven and cover loosely with foil and let it rest for 10 minutes.

Assemble plate

Meantime, wash and dry mixed colourful salad. Plate the salad onto the plate. Next place the roasted pumpkin cubes on top of the salad. Then the rested rack leaning on the pumpkin cubes. Sprinkles the remaining rosemary over the rack of lamb. Serve with a glass of red wine. Enjoy!!!

https://helenscchin.com/2022/03/28/rack-of-lamb-roasted-pumpkin-and-mixed-salad/

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