Lamb with Roasted Apples and Onions

Preparation: 10 minutes

Cooking: 50 minutes

Serves 4

2 racks lamb, french trimmed

1 tblspn honey

cup olive oil

Sea salt and cracked black pepper

3 golden delicious apples, cored and cut into thick wedges

2 onions, cut into thick wedges (skin on)

3 whole garlic cloves

4 rosemary sprigs

8 large sage leaves






Preheat oven to 190C. Place the lamb racks in a baking dish lined with non-stick baking paper. Bake for 25 minutes. While the lamb is cooking, combine the honey, olive oil, salt and pepper in a small saucepan and warm over low heat, stirring until combined. Remove from heat.


Place the apples, onions and garlic in a bowl and toss with the warm honey mixture. Remove lamb from the oven and scatter around the apples, onions and garlic, along with the rosemary and sage. Brush meat with any remaining honey mixture. Bake for a further 20 - 25 minutes or until apples and onions are golden and meat is cooked to your liking.



Recipe courtesy of Horticulture Australia