In collaboration with Tariette.
The fresh flavours of the mint and Mediterranean vegetables here are a beautiful match for a succulent, crispy lamb roast. The ease of being able to cook all of this dish together cannot be overstated, and for a roast, it’s quick too—easily under an hour. There’s very little prep, and the resulting dish tastes absolutely exquisite.
This recipe comes from Sylvie and her two sons from Provence, France, and utilises one of the ingredients they sell in their online UK shop Tariette – mint-flavoured extra virgin olive oil.
WHAT YOU NEED FOR this Tray-baked Rack of Lamb with Mediterranean Veg & Mint Olive Oil
- Frenched lamb racks. Get your local butcher to do this for you. With thanks to Anderson’s Butchers in Whiteness for doing a great job for me at such short notice.
- Plum tomatoes. I used Co-op Irresistible Sunstream Tomatoes on the vine for mine, as I can’t source plum tomatoes this time of year in Shetland.
- Olives – I used Kalamata with the stones left in, but feel free to use your favourite ones.
- Garlic – I left mine unpeeled as I like squeezing out the roasted garlic flesh once it’s cooled down.
- Fresh basil leaves – mine are looking a little wilted as I had to buy some in a packet. I nearly bought the very last potted basil at the supermarket, but this elderly woman got to it just seconds before I did.
- Dried oregano.
- Salt – in keeping with the French theme I used some Sel de Mer I brought back from Paris.
- Freshly ground black pepper – that ready ground stuff just won’t do.
- Mint flavoured extra virgin olive oil from Provence, France – get yours here!
The prep for this tray-baked dish is super easy. Simply thickly slice your aubergines, brush with oil and fry for a few minutes until they start to colour. Pop them onto your baking tray along with the tomatoes (I left mine whole on the vine, because, well, pretty!), your garlic and plenty of freshly torn basil. Season with oregano, salt and pepper.
Then, criss-cross the fat on your lamb and fry in some olive oil until golden. Pop onto the tray and bake in the centre of the oven for half an hour, adding the olives for the last few minutes. Simple!
Let the lamb sit for five minutes before carving, and don’t forget to serve with a generous drizzle of the mint olive oil. It’s this oil that is the star of this dish.
This mint-flavoured olive oil comes from Moulin Paschetta, Peyruis, Haute-Provence, France. They say,
“This fragrant and delicious olive oil is just like adding fresh mint to your dishes. Our traditional extraction process ensures the highest quality oil. Enjoy it with lamb, peas, tabbouleh and any oriental dish.”
This recipe would be perfect for Easter weekend, I think – simple enough to make, but elegant enough in its flavour and presentation to be a perfect celebration meal. The crispy, succulent lamb pairs perfectly with the aubergines, roasted tomatoes and salty olives delicately seasoned with oregano and fresh basil.
Tariette supply a wide variety of French produce from the Provence region. They do up rather fantastic gift hampers too, so if you’re looking for a great gift idea for a foodie you should definitely check them out.
Visit the Tariette website, and find them on Facebook and Instagram. Tariette have very kindly offered five of my UK readers the opportunity to win a bottle of their delicious mint-infused olive oil. Simply scroll to the bottom of this post to enter!
Tray-baked Rack of Lamb with Mediterranean Veg & Mint Olive Oil
- Preheat the oven to 200C/ 180 C fan.
- Slice the aubergine into one-inch thick slices and brush with a little olive oil. Heat a non-stick pan to a medium-high heat and fry the slices on each side for a minute or so. Transfer to an oven tray.
- Add the garlic and tomatoes (halved if too large) and sprinkle with salt, pepper, oregano and torn basil.
- Criss-cross the fat on the lamb and fry in a little olive oil until golden on each side.
- Place the lamb, skin-side up onto the tray with the vegetables.
- Roast in the centre of the oven for half an hour, adding the olives for the last few minutes.
- Let the lamb rest for five minutes before carving, and drizzle with the mint olive oil before serving.
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TARIETTE MINT-FLAVOURED OLIVE OIL GIVEAWAY
Tariette has very kindly offered five of my UK readers the opportunity to win one of five bottles of mint-flavoured extra virgin olive oil – a value of £14.99! To enter, simply fill out the Rafflecopter entry form below.
HOW TO ENTER
For your chance to win one of five bottles of mint-flavoured olive oil worth £14.99 enter using the Rafflecopter form below. Come back and tweet about the giveaway every day for more chances to win!
TERMS & CONDITIONS
This giveaway is open to UK entries only. Entrants must be age 18 or over. The winners will need to respond within 28 days of being contacted; failure to do this may result in another winner being selected.
The prize is offered and provided by Tariette. The prize is to win one of five bottles of mint-flavoured olive oil worth £14.99. There is no cash alternative and the prize is not transferable.
There is no entry fee and no purchase is necessary to enter this giveaway. The promoter (Elizabeth’s Kitchen Diary) reserves the right to cancel or amend the giveaway and these terms and conditions without notice.
Entry into our giveaways will be deemed as acceptance of these terms and conditions.
If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winner at random from all the entries received.
Closing date is midnight (that’s 00:00 hours, 12 am on Sunday night/Monday morning) on Monday 9 April 2018 (GMT) and the winner will be announced shortly afterwards.
Have you made this recipe?
This recipe post is in collaboration with Tariette, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.