Roast lamb with three-veg twist

Name: Roast lamb with three-veg twist
Yield: 2
Ingredients: 1 Lamb, rack, about 6-8 cutlets (Main); 1 tsp Paprika, Hungarian (Main); 1 cup Frozen peas; 2 sprigs Mint; 1 medium Beetroot, cooked (Main); 2 Tbsp Sour cream, use up to 3 Tbsp; 1 Avocado, mashed; 1 Tbsp Lemon juice, use up to 2 Tbsp

for 2 people

Jan Bilton

Food writer and cookbook author.

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The vegetables form the dips for these roast lamb cutlets.

Ingredients

1	Lamb, rack, about 6-8 cutlets (Main)
1 tsp	Paprika, Hungarian (Main)
1 cup	Frozen peas
2 sprigs	Mint
1 medium	Beetroot, cooked (Main)
2 Tbsp	Sour cream, use up to 3 Tbsp
1	Avocado, mashed
1 Tbsp	Lemon juice, use up to 2 Tbsp

Directions

Preheat the oven to 200C. Lightly brush an oven tray with oil.
Trim the rack of fat if necessary. Score if preferred then rub with the paprika. Season.
Roast fat-side down for 5 minutes. Turn over and roast for 10 minutes. Remove, tent with foil and stand for 5 minutes before carving.
Meanwhile, microwave the peas and mint with 2-3 tablespoons of water, until cooked. Purée using a hand-held blender. Season.
Chop the beetroot then blend, until smooth. Stir in the sour cream. Season.
Mash the avocado adding the lemon juice. Season.
Divide the vegetables between 6 small dishes. Carve the lamb and place on two serving plates or boards. Place a dish of each of the dips beside the lamb. The dip can also be spread on the lamb before enjoying.