Rosemary Rack of Lamb and Vegetables

Serves: 4
Preparation Time: 15
Cooking Time: 45


  • 3 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 3 sprigs rosemary, finely chopped
  • 2 lamb racks (8 cutlets on each rack)
  • 4 large potatoes (600 g), peeled and chopped
  • 600 g kumara, peeled and chopped
  • ¼ cup plain flour
  • 500 ml (2 cups) Campbell’s Real Stock - Chicken
  • Peas to serve


  1. Preheat oven to 200°C.
  2. Rub 1 tbsp of the olive oil, garlic and rosemary over lamb. Place lamb and vegetables on a large baking tray. Drizzle over the remaining oil and season well with salt and pepper.
  3. Cook for 45 minutes for medium or until lamb is cooked to your liking.
  4. Remove lamb and vegetables to a warm place, rest. Place baking tray over medium heat, add flour and cook for 2 minutes. Slowly whisk in Campbell’s Real Stock - Chicken, bring to the boil and cook until sauce has thickened. Add the pan juices from rested meat. Stir to combine.
  5. Slice lamb, serve with vegetables, peas and gravy.


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