Ingredients
- ½ cup fresh parsley
- ¼ cup sun-dried tomatoes
- ¼ cup fresh orange juice
- 2 large garlic cloves
- 2 tsp soy sauce
- ½ tsp salt, or less to taste
- 1 tsp red wine vinegar
- ½ tsp black pepper (fresh ground)
- 1 Thai chili pepper (optional)
- 3 tbsp olive oil
- 2 lb. rack of lamb, at room temperature
- 1 ½ tsp onion powder
- 1 ½ tsp garlic powder
- 2 tbsp fresh thyme
- 1 tsp salt
- 1 tsp ground pepper
- 2 tbsp olive oil
- 8-10 garlic cloves
- 3 tbsp butter, cut into cubes
- Fresh thyme
- 8-10 carrots, small
- Lemon slices, to serve
- Extra olive oil to drizzle
- (1) 20oz Main St Bistro® Baked Scalloped Potatoes
