Roasted Rack of Lamb with Vegies, Drizzled in Dark Balsamic

Here is a really quick and effortless dish to prepare, cooking time is a little lengthy for my liking but I loveroast lamb and vegies, so its worth it. I chose to get one of my favorite wines for this one, and it has the added benefit of being a cask wine s theres plenty left over to drink after the meat prep.
The onions I use are just small pickling onions, they are essentially brown onions so they come out a little bit sweet too.

The Recipe is a portion for 2 people, feel free to bump up the quantities to suit.

Serves : 2

Ingredients :

• Favorite Wine (Enough to Marinate the Lamb Rack)
• Medium Sized Rack of Lamb
• Dash of Rice Bran Oil
• 4 Small Pickling Onions
• 3 Large Potatoes (Cut into Medium Pieces)
• 2 Small Carrots (Cut into Medium Pieces)
• Crushed Garlic Glove
• Sprig Fresh Rosemary
• Caramelised Dark Balsamic

Prep the meat by placing in a plastic container with a lid, add enough of your favorite wine to half the meat (flip meat in an hour or so) and leave in fridge.

Preheat oven to 180 C.
In a roasting dish, add all the vegies and oil (quantity at your discretion) and add garlic and sprig of rosemary.
When the lamb has marinated enough and is ready, transfer it to your roasting dish with lid and place it in the oven for approx 1 hour (will depend on how you like your meat cooked).
Carve up and transfer to dinner plate, drizzle with a small amount of caramelised dark balsamic and enjoy with a glass of the wine if you spared it while waiting for your roast to cook.