2 x 8 racks lamb, frenched
2 teaspoons olive oil
2 sprigs rosemary, leaves removed
4 flat mushrooms
2 roma tomatoes, halved
3 garlic cloves, sliced
1 bunch asparagus, trimmed, cooked
Preheat oven to 180 degrees.
Place racks in a baking dish. Rub with olive oil and sprinkle with rosemary. Roast lamb for 20 minutes.
Add mushrooms, tomatoes and garlic to dish. Continue roasting for 5-10 minutes until racks are cooked to taste. Remove racks from dish. Rest, covered loosely with foil, for 10 minutes. Return vegetables to the oven for a
further 5-10 minutes until vegetables are tender.
Place asparagus into a microwave-safe container with a sprinkling of water. Cover and microwave on high for 1 -2 minutes until just tender. Remove vegetables and stir asparagus through. Cut each rack of lamb in half. Serve lamb with vegetables.