Lamb with Roasted Vegetables

What's better than Lamb Racks, roasted vegetables and red wine for Sunday lunch?
Serves: 4
Preparation time: 40 min
Cooking time: 15 min


  • 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


  1. Preheat the oven to 200ºC/400ºF/Gas Mark 6.
  2. Place all the vegetables in a large roasting tin. Drizzle over 4 tbsp of Filippo Berio Extra Virgin Olive Oil and toss to coat the vegetables. Roast for 15 minutes.
  3. Meanwhile, place the basil, pine nuts and 2 garlic cloves in a food processor with the remaining Filippo Berio Extra Virgin Olive Oil and blend on the pulse setting until a coarse paste is formed. Press this mix onto the skin of the lamb racks.
  1. Remove the roasting tin from the oven and stir the vegetables.
  2. Lay the lamb racks on top of the vegetables and roast for a further 20-25 minutes or until the lamb is still pink in the middle. Remove the lamb and allow to rest for 5 minutes before carving into cutlets. Serve with the vegetables.