Lamb with Roasted Vegetables - Filippo Berio
Lamb racks with roasted vegetables, garlic-infused olive oil, and pine nuts—served up for a delicious Sunday lunch. Perfectly cooked and flavorful!
Ingredients
- 500g new potatoes
- 6 baby orange peppers, halved and deseeded
- 8 shallots, peeled and halved
- 3 bulbs baby fennel, trimmed and quartered
- 6 baby courgettes, halved
- 300g butternut squash, seeded and sliced
- 6-8 garlic cloves
- 8 tbsp Filippo Berio Extra Virgin Olive Oil
- Handful basil leaves
- 25g pine nuts
- 2 garlic cloves, chopped
- 2 racks of lamb, French trimmed
- Flat leaf parsley to garnish
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