Lamb with Vegetables

Ingredients

• 800 g lamb rack (2 lamb racks; pre‑trimmed)
• Salt
• Pepper
• 2 tbsp olive oil
• 300 g cooked potatoes
• 250 g corn kernels
• 150 g small shallots
• 1 tbsp freshly chopped rosemary

Instructions

1. 1.

   Rinse the lamb and pat dry. Cut each rack in half. Season with salt and pepper, then brush with a little oil. Grill over high heat, turning regularly (keeping enough distance from the coals) for about 20 minutes.

2. 2.

   Peel the potatoes and cut into wedges. Rinse the corn and let drain. Peel the shallots and place them with the potatoes and corn on a grill tray. Drizzle with remaining oil, season, and grill for about 10 minutes until golden brown.

3. 3.

   Finally sprinkle with rosemary and serve alongside the lamb.