What’s for DINNER?

While they’re at their best, it’s the perfect time to add aromatic herbs to your meals.

LAMB RACK WITH SOURDOUGH, LEMON & HERB CRUST SERVES 4-6 PREP AND COOK TIME 1 HOUR (PLUS RESTING) Take your lamb out of the fridge 20 minutes before roasting for even cooking and don’t forget to rest after roasting to allow the juices to reabsorb into the joint for extra juiciness. 500g baby potatoes, peeled, quartered ¼ cup olive oil, plus 1 tablespoon extra ½ x 520g Woolworths sourdough loaf,processed into breadcrumbs 1 tablespoon finely chopped thyme 1 lemon, grated zest 2 x 8 ribs lamb racks, trimmed (see Tip) 2 tablespoons Dijon mustard 400g cherry truss tomatoes Woolworths Select frozen Australian babypeas, steamed, to serve 1 Preheat oven to 180°C (160°C fan-forced). 2 Combine potatoes and half the oil in a large baking dish. Toss to coat and season…

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The Australian Women's Weekly (Digital) - 1 Issue, October 2015

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