• 6 baby marrows, sliced diagonally
• 1 medium butternut squash, peeled and cut into cubes
• 2 small red onions, peeled and cut into thin wedges
• 2 garlic cloves, peeled and crushed
• 45 ml olive/avocado oil
• salt and freshly ground black pepper, to taste
• 16 cherry tomatoes • zest of 1 lemon
• 4 x 300 g lamb racks (2 cutlets each)
• 300 g frozen or fresh broad beans
• 30 ml fresh mint, chopped, plus whole sprigs to garnish
1. Preheat the oven to 180°C.
2. Put the baby marrows, butternut squash, red onions and garlic in a roasting pan. Drizzle with the oil and season. Roast for about 30 minutes, adding the tomatoes in the last 5 minutes.
3. Increase the temperature to 200°C.
4. Seal the lamb by placing the racks fatside down in a hot pan or on a griddle. Rub salt into the fat and place the racks in a baking tray. Roast 15 – 20 minutes for medium-rare (longer if you prefer it well done). Cover and rest for 10 minutes.
5. Boil the broad beans in salted water for 2 – 3 minutes. Cool in a colander under cold running water, then drain. Make a slit in the top of each bean and remove the outer skin.
6. Add the beans, zest, and chopped mint to the roasted vegetables and stir gently. 6 Serve the lamb with the vegetables, garnished with mint sprigs.