Perfect New Years Day Brunch!

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Make Perfect New Years Day Brunch!

Tender racks of lamb go beautifully with the sunshine flavors of char grilled vegetables and basil in this simple main course. This roast lamb recipe is a perfect alternative to traditional Sunday lunch.

Roasted rack of  Lamb with Char Grilled Provencal Vegetables, Olive Tapenade and Basil Pesto

Serves 4

Total time: 1 hour, 10 minutes

Ingredients

Rack of Lamb

4 4-bone racks of lamb

olive oil

salt

pepper

Char Grilled Vegetables

1  zucchini, sliced length ways

1/2 Chinese eggplant, sliced length ways

1 red pepper, peeled and cut into 4

1 yellow pepper, peeled and cut into 4

2 fl oz of extra virgin olive oil

1 large clove of garlic, crushed

4 sprigs of thyme, 

salt

Tapenade

4 oz of pitted green olives

1/3 fl oz of extra virgin olive oil

Pesto

1 bunch of fresh basil

1/2 large clove of garlic

3/4 oz of Parmesan, grated

3/4 oz of pine nuts, toasted

1 fl oz of extra virgin olive oil

salt

caster sugar

Pesto 

Blend ingredients together until smooth in a food processor and place to one side.

Tapenade

Simply pulse the olives and oil together in blender until smooth but with a little texture remaining, then set to one side.

Lamb

Preheat the oven to 400°F. In a large hot sauté pan, place a tablespoon of olive oil and then the seasoned lamb racks, fat side down. Allow to color well and then turn over and color all sides evenly.

Return to being fat side down in an oven proof saute pan or roasting pan and place in the hot oven for 12 -15 minutes. Then remove from the oven and rest. Reserve any resting juices to drizzle over before serving.

Char Grilled Vegetables

While the lamb is cooking, in a small pan warm 1 fl oz of the olive with the garlic and thyme until it starts to sizzle. Remove from the heat and season with salt.

Toss the vegetables with the remaining olive oil and season. In a very hot char grill pan sear them until cooked. Cut into small pieces and place in the flavored oil to marinade.

To Serve 

Place a pool of the pesto to one side of the serving plate and quenelle (shaped spoonful) of the tapenade on the other. Reheat the vegetables in the oven and place over the pesto. Carve the lamb into 4 pieces and drizzle with some of the resting juices. Serve

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