When you are craving the comfort of a Sunday roast, but are short on time, or people to share it with, this easy, speedy version will hit the spot – sides and all.
1 cup panko breadcrumbs
2 tbsp seeded mustard, plus extra to serve
3 tbsp extra virgin olive oil
4 x 300g (4-bone) lamb racks, trimmed
200g bunch heirloom Dutch carrots, trimmed and halved lengthways
200g kipfler potatoes, halved lengthways
1 bulb garlic, halved horizontally
2 small leeks, trimmed and halved lengthways
4 tbsp honey
3 tbsp malt vinegar
1 small bunch mint, finely chopped
1. Preheat the oven to 200C fan-forced (220C conventional). Place the breadcrumbs, mustard and 1 tablespoon of the oil in a small bowl. Season with salt and pepper and press onto the lamb racks.
2. Place the carrots, potatoes, garlic and leeks in a roasting tray. Mix to combine 2 tablespoons honey, 1 tablespoon malt vinegar and remaining 2 tablespoons of oil. Season with salt and pepper and toss to combine. Top with lamb.
3. Place in the oven and roast for 30 minutes for medium rare. Remove, loosely cover and set aside to rest for 5 minutes.
4. To make the mint sauce, combine the mint, remaining 2 tablespoons of honey and 2 tablespoons of malt vinegar in a small bowl. Season with salt and pepper and mix to combine.
5.Serve the lamb with roasted vegetables and mint sauce.