Light Healthy Redcurrant Baked Lamb

• 125 g lamb racks
• 1 tablespoon red currant jelly
• 1 small potato, peel and quarter
• 14 cup skim milk, heated
• 12 cup broccoli, steamed
• 12 cup cauliflower, steamed
• 1 carrot, steamed
• 12 cup pumpkin, steamed
• 1 lemon wedge

1. Steam potatoes and separately steam cauliflower, brocolli, carrot and pumpkin.
2. Rub redcurrant jelly over lamb, place on lined baking tray.
3. Bake at 200 C (400 F) for about 20 minutes.
4. Mash potato and add milk while mashing.
5. Slice lamb into 3 cutlets and serve with vegetables and lemon wedge.

lamb racks, red currant, potato, milk, broccoli, cauliflower, carrot, pumpkin, lemon

Taken from www.food.com/recipe/light-healthy-redcurrant-baked-lamb-421057 (may not work)