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Mustard & Rosemary Roasted Lamb Rack with Orange Maple Glazed Baby Carrots

  • 2 Lamb Racks
  • 2 tps dijon mustard
  • 4 Thyme Sprigs

For Carrots

  • 750g Diff coloured baby carrots,peeled
  • ½ cup Orange juice and zest julienned
  • 2 tbsp Maple syrup
  • 30g butter
  • ½ cup Hazelnuts,roasted,skin off,roughly chopped
  • 2 tbsp finely chopped Chives

Serve sprinkled with hazelnuts and chives

Instructions:

  • Pre heat oven to 200C
  • Rub the lamb racks with mustard & thyme, season salt & sprinkle with oil
  • Roast 20-25 mins rest & serve with carrots
  • For Roasted Carrots, place in shallow tray & combine orange juice, zest, maple syrup & butter
  • Roast in the oven same time as the lamb racks for 20-25 minutes

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