1 tablespoon Gourmet Garden Rosemary
2 teaspoons wholegrain mustard
4 x 3-cutlet lamb racks
250 g orange sweet potato, in 3 cm cubes
2 desiree potatoes, in 3 cm cubes
1 small red onion, in wedges
2 tablespoons olive oil
3-4 teaspoons Gourmet Garden Garlic
3-4 teaspoons Gourmet Garden Chilli
2 zucchini, diced or sliced
1 red capsicum, diced or sliced
Preheat oven to 240° C. Stir rosemary and mustard together and paste over the lamb racks. Set aside.
Spread sweet potato, potatoes and onion in a large baking dish. Mix olive oil, garlic and chilli and toss half of it with the vegetables. Bake for 20 minutes or until almost tender.
Toss zucchini and capsicum with the remaining garlic chilli oil. Tuck the lamb racks into the baking dish amongst the potatoes and add zucchini and capsicum.
Bake until lemb is tender, but preferably still slightly pink, and the vegetables are cooked through and nicely charred on the edges. Season generously with salt and pepper before serving.