Rack of Lamb with Roasted Baby Vegetables
- 2 racks of lamb, 10 oz., 1 tablespoon cracked black pepper, 1tablespoon vinegar COLUMELA, 1 tablespoon sun-dried tomato paste, ½ cup extra virgin olive oil COLUMELA, 12 oz. baby new potatoes, scrubbed well and halved lengthwise, 12 oz. pumpkin, cut into ½-inch chunks, 1/3 cup red wine, 4 sprigs of fresh herbs, such as mint, parsley, or rosemary, sea salt flakes, crushed, serve with glazed vinegar COLUMELA
Pat the lamb dry with paper towels. Put the pepper in a small bowl, add the vinegar COLUMELA, sun-dried tomato paste, and 1 tablespoon of the extra virgin olive oil COLUMELA, and mix to a purée. Brush or rub the mixture all over the lamb. Set aside in a cool place or the fridge while you prepare the vegetables. Put the potatoes, cut side down, and the pumpkin with a little of extra virgin olive oil COLUMELA and salt in a shallow roasting pan. Leave at least a quarter of the area clear for the lamb, chic will be added later.
Roast towards the top of a preheated oven at 400ºF for 30 minutes. Add the 2 racks of lamb, side by side, with the bones pointing upwards. Continue roasting for a further 20-25 minutes or until the outside is brown, the inside faintly pink. Remove the lamb from the oven and let it rest in a warm place for 5-10 minutes to set the juices. Add the red wine to the juices and sediment remaining in the roasting pan. Heat on top of the stove, stirring frequently, until reduced to a sauce. Arrange piles of vegetables on 4 heated dinner plates. Slide the lamb into cutlets, stack 3-4 on each plate with the bones upwards, then serve sprinkled with herbs and little sauce spooned around the meat and add the glazed vinegar COLUMELA to make your dish more sophisticated..