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Ingredients

6 sprigs rosemary, leaves picked
4 sprigs thyme
2 (8 cutlets each) Coles Australian Lamb Rack Roasts
Garlic oil or olive oil, to rub
400g Coles Turkish Pide, split
90g butter, melted
1 garlic clove, crushed
1 tbs chopped flat-leaf parsley
1 tbs chopped chives
Steamed vegetables (such as beans, carrots and asparagus), to serve
Roast lamb & rosemary gravy, to serve

Method

Step 1 Preheat oven to 200°C. Finely chop the rosemary and thyme.
Step 2 Drizzle the lamb with oil and rub to coat. Place in a roasting pan. Sprinkle with the thyme mixture. Season well.
Step 3 Roast for 35 mins for medium or until top is browned and crisp and the lamb is cooked to your liking. Transfer the lamb to a plate and cover with foil. Set aside to rest.
Step 4 Meanwhile, line a baking tray with baking paper. Arrange bread, cut-side up, on the tray. Combine butter, garlic, parsley and chive in a small bowl and season. Brush over cut side of bread. Bake for 10 mins or until golden.
Step 5 Cut lamb into portions and serve with garlic bread, vegetables and gravy.

Rosemary roast lamb

How to make Rosemary roast lamb

Ingredients

Method