Rosemary & Garlic Rack of Lamb with Roasted Vegetables

This is my favourite (Sunday) dinner at the moment

serves 4

500g pumpkin, roughly chopped
2 carrots, cut into thick strips
2 zucchini, cut into large pieces
4 small brown onions, halved
2 tablespoons olive oil
2 tablespoons finely chopped garlic
4 sprigs rosemary, leaves only, chopped
1/4 cup red wine
2 racks of lamb, approx 700g each

Preheat oven to 200 degrees Celsius.

Place pumpkin, carrot, zucchini and onions in a large, shallow baking dish, then add half the oil and toss to coat.

Mix the garlic, rosemary, red wine and remaining oil in a bowl. Place lamb fat-side down on top of vegetables (or on a wire rack set over the vegetables). Rub half of the garlic mixture over the meat, then turn fat-side up and rub the remaining mixture in. You can 'join' the racks together at this stage if you wish.

Roast, uncovered, for 50 minutes, or until lamb is cooked to your liking. Remove meat from oven, cover loosely with foil and set aside to rest for 10 minutes before carving (you may need the resting time for the vegetables to finish cooking).

Serve lamb with roasted vegetables.