Ingredients
- 2.5kg lamb rib chops, French trimmed
Marinade
- 6 garlic cloves, roughly chopped
- 10g rosemary leaves
- 10g thyme leaves
- ¼ cup Plenty “Heart Smart” Safflower Oil
- ¼ cup preserved lemon, finely chopped
Rainbow Root Vegetables
- 1 tbsp dried mixed herbs
- ¼ cup Plenty “Heart Smart” Safflower Oil
- ½ cup large green or purple olives
- 4 – 5 rainbow Dutch carrots, cut in half lengthways, retain a little of the stems
- 1 cup beetroot, roughly chopped into large pieces
- 1 cup turnip, roughly chopped into large pieces
- 1 cup pumpkin, roughly chopped into large pieces
- 1 cup white (roasting) potatoes, roughly chopped into large pieces
Macadamia Dressing
- 2 tbsp toasted macadamias, roughly chopped
- 4 tbsp Plenty Macadamia Oil
- 1 tbsp each basil & parsley, chopped
- 1 tbsp preserved lemon, chopped
- ½ lemon, zest
- ½ tsp salt or to taste
- Pepper to taste
Method
- Mix marinade ingredients together in a bowl, add lamb, coat well, cover and refrigerate for at least 2 hours, or up to overnight.
- Preheat oven to 200°C. Mix all root vegetable dish ingredients together in a large bowl, toss well, then place carefully onto a lined baking tray and cook for around 45 minutes or until harder root vegetables are cooked through. Gently turn the vegetables a couple of times during the cook. Let some of them char a little, it adds flavour and charm.
- While the vegetables are cooking, mix macadamia dressing ingredients together, whisk well and put aside.
- When the vegetables are just about ready, grill the lamb chops on a grill plate or BBQ till medium rare. Serve all together and drizzle everything generously with macadamia dressing.
TIPS
- Experiment with your potatoes – Kipfler would be lovely with this recipe!
- If you want to use fresh herbs with the roast veges, try thyme and rosemary.
- Experiment with your olives too! Try a mix of pitted Kalamata and Sicilian.
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