13
Photo, Erik Putz.
It's peak season for endless varieties of fruit and veg, and when the produce is this good, we say let the ingredients shine. Here's a simple way to make the most of a farmer's market haul.
950 g small carrots, with stem (about 4 bunches)
1 tbsp olive oil
3/4 tsp salt, divided
2 racks of lamb, about 16 ribs, at room temperature
1 garlic clove, minced
1/4 cup finely chopped toasted walnuts
1/4 cup grated parmesan
2 tbsp finely chopped mint leaves
1 tbsp lemon juice
1/2 cup olive oil
POSITION racks in top and bottom thirds of oven. Preheat to 450F. Line a large baking sheet with foil. Set a rack on another baking sheet.
TRIM carrots, leaving a bit of stem and reserving 1 cup finely chopped carrot tops. Scrub or peel carrots, then toss with 1 tbsp oil and 1/4 tsp salt on prepared sheet. Roast in bottom third of oven, until golden and tender, 25 to 30 min.
PLACE lamb, fat-side up, on rack. Score fat in a diamond pattern. Sprinkle with 1/4 tsp salt. Season with fresh pepper. Roast in top third of oven until a thermometer inserted into centre of meat reads 140F for medium-rare, 25 to 30 min.
WHIRL reserved carrot tops with garlic, walnuts, parmesan, mint, lemon juice and remaining 1/4 tsp salt in a food processor. With the motor running, gradually add ½ cup olive oil through spout. Drizzle over roasted carrots and serve with lamb.
Prep tip: Substitute parsley for carrot tops if you're having trouble finding them.
Calories 715, Protein 45g, Carbohydrates 19g, Fat 53g, Fibre 6g, Sodium 771mg.
Excellent source of vitamin B6.