Roast rack of lamb with a rosemary and mustard crust served with slow-roasted farm-style vegetables

Name: Roast rack of lamb with a rosemary and mustard crust served with slow-roasted farm-style vegetables
Ingredients: 8 slices of white bread, crusts removed; 30 ml Gruyère, grated; 1 garlic clove, crushed; 15 ml fresh rosemary; 15 ml fresh flat-leaf parsley, finely chopped; a pinch of salt; 30 ml olive oil; salt; freshly ground black pepper; 4 x 4-bone rack of lamb, French trimmed (ask your butcher to prepare this for you); 20 ml Dijon mustard; 100 ml extra virgin olive oil; 1 red onion, chopped; 2 garlic cloves, finely chopped; 8 pattypans; 4 baby marrows, cut in half lengthways; 8 baby carrots with tops; 4 baby aubergines, cut in half; 1 red pepper, seeded and quartered; 100 g baby button mushrooms; 200 g potatoes, peeled; 15 ml Maldon salt; coarse ground black pepper, to taste; 15 ml fresh thyme, chopped, to serve

www.gardenandhome.co.za

Elegant and delicious, you can't go wrong with a roast rack of lamb with a rosemary and mustard crust and slow-roasted farm-style vegetables.

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Ingredients

8 slices of white bread, crusts removed
30 ml Gruyère, grated
1 garlic clove, crushed
15 ml fresh rosemary
15 ml fresh flat-leaf parsley, finely chopped
a pinch of salt
30 ml olive oil
salt
freshly ground black pepper
4 x 4-bone rack of lamb, French trimmed (ask your butcher to prepare this for you)
20 ml Dijon mustard
100 ml extra virgin olive oil
1 red onion, chopped
2 garlic cloves, finely chopped
8 pattypans
4 baby marrows, cut in half lengthways
8 baby carrots with tops
4 baby aubergines, cut in half
1 red pepper, seeded and quartered
100 g baby button mushrooms
200 g potatoes, peeled
15 ml Maldon salt
coarse ground black pepper, to taste
15 ml fresh thyme, chopped, to serve