Bought rack of lamb and carrots on sale. Then went to Colonial next door and found this mixed colourful salad, bought it as it looks so fresh and tempting me. Today, I am marinade rack of lamb with balsamic black pepper tto go with carrots and salad.

“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 black pepper rack of lamb is best prepared by searing the rack in a hot pan, followed by roasting at 200ºC.”

“Carrots are nutritious root vegetables low in calories and high in beta-carotene, fiber, and potassium, offering health benefits like improved eye health, lower cholesterol, weight management, and immune support. They provide vitamin A for eye health, potassium for blood pressure management, and fiber for satiety. Carrots can be consumed raw, cooked, or juiced, with cooking enhancing nutrient absorption.”

My meal is comforting, colourful, and delicious. Let’s roast!!!

Ingredients

Rack of lamb and marinade

3 individual rack of lamb
4 Tbs minced garlic
1 Tsp onion powder
4-6 Tbs balsamic vinegar
1 Tbs oregano dried
1/4 c oil
salt
lots of black pepper

Roast carrots

2 small carrots, removed top and bottom stems
1 Tsp garlic powder
oil
salt
black pepper

Mixed salad

some mixed salad

Method

Marinade rack of lamb 4-6 hours

Combine oil, balsamic vinegar, minced garlic, and onion powder 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 for 4-6 hours and place in fridge. Google: ideal: 2–4 hours (in the refrigerator).

Roast carrots

Bring rack of lamb out from fridge to room temperature before cooking. Preheat oven to 200ºC. Toss carrots with oil until well-coated to prevent drying out. Season with garlic powder, salt, and black pepper. Put carrots on a foiled lined baking tray so they roast rather than steam.  Roast for 25–30 minutes, flipping halfway through, until golden brown and tender. 

Roast rack of lamb

Sear the rack fat-side down for 3-5 minutes. Place in a preheated oven; in the middle rack to roast in the oven for 15-30 minutes, or until the desired doness. Remove rack of lamb from the oven and cover loosely with foil and let it rest for 10 minutes to allow the juices to redistribute.

Assemble plate

Meantime, wash and dry mixed colourful salad. Plate the salad in the middle of plate. Then add the roasted carrots, drizzle some oil from baking tray and let it drips into salad too. Then the rested rack leaning on the roasted carrots; kind of standing up position. Serve with a glass of red wine. Enjoy!!!

https://helenscchin.com/2022/04/03/rack-of-lamb-roasted-carrots-and-salads/

For my other Rack of lamb roasted pumpkin and mixed salad:

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

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