Ingredients
2 frenched racks lamb, 8 chops each rack
4 roma tomatoes, sliced lengthways
balsamic vinegar, to drizzle
olive oil, to drizzle
2 bunches thin asparagus, trimmed
For the mustard marinade
1 tbsp olive oil
1 tbsp French mustard
1 clove garlic, crushed
1 tsp dried mint flakes
For the minted ricotta cream
150 g ricotta
1/3 cup thickened cream
1/3 cup finely chopped mint

1. Preheat the oven to 160ºC. Place the halved tomatoes on a large baking tray lined with non-stick paper, drizzle with the balsamic and olive oil, and season with cracked black pepper. Bake in the oven for 30 minutes.
2. Then add the asparagus to the baking tray and brush lightly with olive oil. Bake for a further 15 minutes or until the tomatoes and asparagus are soft. Increase oven temperature to 200ºC.
3. In a bowl, combine the marinade ingredients. Pat the lamb racks dry with paper towels. Smear each rack with the mustard mixture and place racks in a baking dish. Roast for 20 minutes, or until cooked to your liking. Remove from the oven, cover with foil and rest for 5 minutes. Cut racks into pairs.

Minted ricotta cream – Beat together the ricotta and cream until smooth. Add the mint and season with salt and freshly ground black pepper.

Tips

To serve, place 2 pairs of lamb chops on warm serving plates and drizzle with any pan juices. Arrange the tomatoes and asparagus on the side and top with the minted ricotta cream. Serve with mashed potato
Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redistribute, giving a moister

Recipe courtesy of Meat and Livestock Australia