Ingredients
- 675g/1½lb mixed baby vegetables
- 2 tbsp olive oil
- seasoning
Method
- Peel baby onions and trim off the roots. Top and tail courgettes and spring onions. Trim the tops of carrots, turnips and beetroot to 1cm/1in. Scrub carrots and turnips. Beetroot needs to be blanched - place in a pan, cover with salted water and simmer for 5 minutes, then drain. Leave until cool enough to peel off the skins.
- Pour the oil into a large roasting tin 25 minutes before you are ready to serve the lamb. Heat in the oven for 5 minutes. Add the vegetables, season and cook for 15-20 minutes, turning and basting occasionally, until tender. Serve with the Roast rack of lamb and plenty of roast potatoes.
Notes
All sorts of baby vegetables are available at this time of year. You can choose from tiny sweetcorn, onions, peppers, courgettes, turnips, carrots, spring onions or beetroot. Serve with Roast rack of lamb and plenty of roast potatoes.