| 1 Tbspn extra virgin olive oil | |
| 4 sprigs thyme | Chopped |
| 1 Tbspn tarragon | Chopped |
| 1 Tbspn flat-leaf (Italian) parsley | Chopped |
| 1 clove garlic | |
| Zest of 1 lemon | Finely grated |
| 1.4 kg rack of lamb | |
| 200g pearl (pickling) onions | |
| 200g carrots | |
| 200g green beans | |
| 200g peas |
- Preheat oven to 200°C.
- In a bowl, mix half the oil with herbs, garlic and lemon zest.
- Heat a large frying pan over high heat. Coat lamb in remaining oil and sear until golden on both sides. Transfer to a baking dish and rub herb mixture into rack.
- Add onions to dish and bake for 25 minutes. Remove meat from oven, cover loosely with foil and set aside to rest for 10 minutes.
- Bring water to boil in large saucepan with steamer on top. Cook carrots for 2 minutes, then add beans and peas and cook for a further 4 minutes. Serve with lamb.