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Roasted rack of lamb with veg and potatoes recipe

Roasted rack of lamb with veg and potatoes recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Roast potatoes

A rich, hearty and delicious dish from head chef at The Maytime Inn in the Cotswolds.

1 person made this

IngredientsServes: 2

  • 2 small potatoes, peeled and cut into 2cm squares
  • 2 large courgettes, ends trimmed, cut into short batons
  • 1 large red onion, cut into wedges
  • 1 large red pepper, halved, deseeded, cut into 5cm squares
  • 2 garlic cloves
  • olive oil
  • 2 teaspoons fresh rosemary, chopped
  • 1 rack of lamb (6 ribs/3 cutlets each), French trimmed
  • 10 cherry tomatoes on the vine
  • 65g Kalamata olives

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 200 C / Gas 6.
  2. Place the potato cubes in salted water and bring to the boil. When the potatoes start to soften, drain off the water. Pan-fry the potato, courgette, onion, pepper and garlic in olive oil. Once coloured put on a baking tray. Sprinkle with chopped rosemary.
  3. Roast for 7 minutes.
  4. Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook the lamb for 2 minutes on each side.
  5. Add the tomatoes and olives to the roasting tray. Top with the lamb. Season with pepper. Roast until the lamb is cooked to your liking, a further 8 to 10 minutes for medium or more.
  6. Transfer the rack to a warm plate, cover loosely in foil and let it rest in a warm place for about 5 minutes. Carve the cutlets and serve with the roasted veg.

See it on my blog

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No Fail Roast Rack of Lamb Recipe

This No Fail Roast Rack of Lamb Recipe couldn&rsquot be any easier. It yields a tender juicy bite with the perfect seared crust in about 30 minutes for ideal entertaining!

Sometimes I want to make something a little bit more than chicken or steak for a nice dinner with friends. We really enjoy grilling lamb like these Easy Grilled Chops but if I need something a wee bit more special I&rsquoll make this Roast Rack Of Lamb Recipe for the simple reason it is so easy to make that there is no way to mess it up.

This rack of lamb has the best flavor. The edges are seared and give a nice depth to the taste. The seasonings (mustard, rosemary and salt) add a brightness to the lamb and cooked in such a way that when it&rsquos done it is still juicy and tender.


Spiced Rack of Lamb with Honey Roasted Root Vegetables

Fancy something a little different for Easter this year? Then what about serving up a showstopping Spiced Rack of Lamb with Honey Roast Root Vegetables? Better still it can all be cooked in one tray and in under 1 hour, meaning you have more time to spend with your friends and family on Easter Day!

As I am sure you all know by now…I am mad about lamb!! I love it every which way, from the classics, such as Lamb Hotpot, Lamb Moussaka and Lamb Bhuna, to the slightly more adventurous and unusual ideas, such as Thai Green Lamb Curry and Spicy Lamb Pizzas.

In my role as a Lambassador for the ‘LAMB. Tasty Easy Fun’ campaign this year I have mostly been showing how lamb doesn’t have to be saved for special occasions, but is quick and easy to prepare and can be enjoyed even on busy midweek evenings. You can find all my easy peasy lamb recipes here.

However…we all know that lamb makes an awesome showstopping roast dinner too! And so today I am sharing with you my Spiced Rack of Lamb with Honey Roast Root Vegetables.

This dish really is a show stopper and a half…beautiful racks of lamb coated in a simple spice rub and served with delicious honey roasted root vegetables. It would make a wonderful alternative to Sunday lunch and a magnificent meal to serve to guests for a dinner party…or what about serving this up at Easter or even on Christmas day?

In the UK we traditionally serve turkey on Christmas day…but there’s no rule to say we have to! This lamb dish has all the wow factor of a big old roast turkey (possibly more)…but a lot less of the stress. In fact the whole dish can be cooked in just 1 hour from start to finish!

If you really want to really up the wow factor, then serve the two racks of lamb at the table as a guard of honour – this is where the two racks are stood on their ends with the bones intertwined…serve this on top of the Honey Roasted Root Vegetables for a beautiful showstopping centrepiece.

If you prefer a more traditional turkey dinner on Christmas day, my Spiced Rack of Lamb would also work brilliantly as a special celebratory meal during the pre or post Christmas festivities or why not serve it on New Year’s Day? It would also make a fantastic alternative to the traditional leg of lamb on Easter Sunday too.

And of course this Spiced Rack of Lamb would also be brilliant all year round for Sunday lunch or any other special occasion!


8 light and simple sides to go with lamb

While the lamb is in the oven, it's time to make some special sides. They don't have to be complicated: try cooking your favourite spring vegetables with a clever twist like citrus, bacon or mustard to transform your Sunday roast into a feast.

1. Dijon mustard glazed carrots

Tender baby Chantenay carrots are delicious steamed and served with butter, but when you toss them in a sticky Dijon mustard glaze, they&rsquore extra special. Get the recipe for Dijon mustard glazed carrots.

2. Herby roasted Jersey Royals

Baby potatoes are transformed when roasted with rosemary and black pepper. Finish with fresh herbs to serve. Get the recipe for herby roasted Jersey Royals.

3. Zesty spring greens

A quartet of spring veggies &ndash broad beans, asparagus, baby courgettes and peas &ndash are tossed with lemon, butter and almonds for a luxurious addition to roast lamb. Get the recipe for zesty spring greens.

4. Roasted baby leeks with oak-smoked bacon croutons

Garlic, rosemary, wine and smoky bacon turn leeks into a substantial side and crispy croutons add a welcome crunch. Get the recipe for roasted baby leeks with oak-smoked bacon croutons.

5. Peas with pancetta

Peas and crispy pancetta complement each other perfectly and the garlic adds another flavour dimension that goes brilliantly with lamb. Get the four-ingredient recipe for peas with pancetta.

6. Roasted courgettes with lemon

Dress roasted courgettes with lemon juice and olive oil to make a Mediterranean-style Easter side dish. Get the recipe for roasted courgettes with lemon.

7. Roasted garlic and clementine carrots

Roast Chantenay carrots with halved clementines and garlic cloves for a sweet and sticky Easter vegetable side dish. Get the recipe for roasted garlic and clementine carrots.

8. Roasted butternut squash with garlic and parsley

Roast thick slices of butternut squash with a generous glug of olive oil until golden and tender. Spoon over a garlic and parsley dressing and serve warm for the ultimate side dish to any lamb feast. Get the recipe for roasted butternut squash with garlic and parsley.


What is a rack of lamb?

A rack of lamb is a premium cut of meat, and is the lamb equivalent of prime rib of beef, both anatomically-speaking, and how it is regarded. It is a section of loin meat with the rib bones attached.

Since it’s the loin, the meat in a rack is the most tender, juicy cut on the animal. When sold sliced up individually between the ribs (ie. like cutting individual ribeye steaks off a prime rib), they are called lamb cutlets here in Australia.

This is what a rack of lamb looks like:

This is a rack of lamb with the fat cap on but has been trimmed down, leaving behind just a fairly thin layer of outer layer fat.

Racks of lamb are sold either “Frenched” or untrimmed with the fat cap on.

“Frenched” aka French-trimmed is a form of trimming a rack where firstly the fat cap is completely removed, leaving behind just the meat. The fat between the ribs is then removed. In a properly, perfectly Frenched rack, any excess meat and fat is also finally scraped from the ribs completely so when the rack cooks, the bones are completely bare. Fine dining restaurants almost always used Frenched lamb racks because it looks more elegant and the cuts comes served with much less fat attached. Frenched racks, however, are the most expensive because of the labour involved in preparation and because so much meat and fat is lost in the process!

“Cap on” is where the lamb rack still has a layer of fat on it, like pictured above. The extent of the layer of fat varies – the one pictured above has had most of the fat trimmed away, leaving behind just a thin layer of fat. It has also been partially Frenched, as you can see some fat has been removed from between the ribs, so that it looks more a bit more like a classic Frenched rack. Sometimes you’ll see a really thick cap of fat (and also some meat under it) which is not trimmed at all, such as the one pictured in the video.

As for which is better, it really comes down to personal preference and budget. Untrimmed with fat cap on IS juicier and has a stronger lamb flavour (because fat is where most of the meat flavour is), but obviously you have, well, fat attached to your meat! It’s also much cheaper than a Frenched rack. At Harris Farm Markets in Sydney, untrimmed racks of lamb sell for as low as $18/kg (on special) whereas my butcher sells Frenched racks of lamb for $65/kg.

That is a huge discrepancy – so yes, budget is also a big factor here!

What I (usually) do:

I buy value untrimmed then I cut off most of the fat myself. It still works out much cheaper. And it doesn’t matter if I do a scruffy job because it’s all hidden under the crumb!


For the roasted leg of lamb and boulangère potatoes, preheat the oven to 230C/450F/Gas 8.

Rub the meat with the softened butter and place it in a roasting tin.

Pour a tablespoon or so of the olive oil over the meat and cook in the oven for about 30 minutes.

While the meat is cooking, place the potatoes and onions in a bowl, toss together and season with salt and freshly ground black pepper.

After 30 minutes, take the meat from the oven and lift it out of the tin.

Layer the potatoes and onions into the fat in the tin and pour over the stock.

Place a wire rack over the potatoes and onions and sit the lamb on top.

Roast for about another hour, depending on how well you like your meat cooked. Allow the lamb to rest as long as you have cooked it.

For the fricassée of onions and peas, heat a medium frying pan and add the butter. Once melted add the baby onions. Cook for 3-4 minutes, or until golden-brown all over.

Add the peas, stir and add the stock. Cook for a few minutes, or until the onions have cooked through.

To serve, slice the lamb and serve in shallow bowls. Place the potatoes alongside and add the onions and peas.


These lightly spiced lamb koftas with tzatziki are great to share and delicious enjoyed hot alongside a cooling tzatziki dip with soft flatbreads. Whether you're looking for a weekend treat or a tasty sharing starter idea, this lamb recipe is a great one to have in your collection. Get the recipe: Lamb Koftas with Tzatziki

Sumac has a real citrussy taste to it that nicely compliments the rich tones of the lamb in this sumac lamb with houmous dish. It makes a wonderful weekend treat with tender lamb and home made houmous - what more could you want? Get the recipe: Sumac Lamb with Houmous


Parmigiano-Rosemary Crusted Rack of Lamb with Roasted Seasonal Veg and Lemon Potatoes by Chef Brett Hunt

Parmigiano-Rosemary Crusted Rack of Lamb with Roasted Seasonal Veg and Lemon Potatoes paired w/ Erdinger Wheat Beer by Chef Brett Hunt

This spring, Toronto-based Chef Brett Hunt recommends pairing Erdinger Weissbier with a spring menu full of local, seasonal flavours.
We have brought you the recipe for the main course of his spring menu.

Parmigiano-Rosemary Crusted Rack of Lamb with Roasted Seasonal Veg and Lemon Potatoes
1-2 rack of spring lamb, frenched 3 tablespoons, extra virgin olive oil Salt & Pepper

For crust:
2 tablespoons, honey
2 tablespoons, whole grain mustard
3 slices, day-old bread, coarsely torn (or 1 cup breadcrumbs)
1/2 finely grated, local parmigiano
1 tablespoon, chopped fresh rosemary
2 cloves garlic, roughly chopped
1 egg, whisked lightly

For seasonal veg:
1 3-4 inch diameter fennel bulb, tops trimmed, fronds reserved
4 long slender organic carrots, peeled, cut on deep diagonal on 1/4-inch-thick ovals
6 1-1.5 inch diameter shallots, peeled, blanched 1 minute, cut in half through root end 4 tablespoons extra virgin olive oil, divided
Salt and pepper

For lemon potatoes:
1 1/2 lbs baking potatoes, peeled, cut into 1 1/2 inch cubes 1/4 cup olive oil
2 cloves garlic, minced
1 1/2 teaspoon, dried thyme
1/2 cup, chicken stock
1/3 cup, fresh squeezed lemon juice 1 teaspoon salt and pepper

METHOD:
For cooking the lamb:
Heat some oil in a skillet on medium-high heat. Season lamb rack with salt and pepper. Sear the lamb, about 1 minute per side or until a nice golden brown color. Place on a roasting pan and roast at 450F for about 15 minutes (or until internal temperature is 140-150F for medium). Take out and let rest for 5 minutes before completing with the crust.

For preparing crust:
Process the bread, parmesan, garlic and rosemary in a food processor until course breadcrumbs form. Transfer to a bow, stir in the egg. Season with salt and pepper. When lamb is done cooking and resting, spread the honey and mustard evenly over the lamb. Then press the breadcrumb mixture firmly over the rack of lamb to coat evenly.

Finishing the lamb with crust:
Set oven to broil and place rack of lamb in oven for a few minutes or until the crust is a nice golden brown.

For seasonal vegetables:
Place one rack in top third of oven and second rack in bottom third and Preheat oven to 425F. Brush two trays with olive oil and place in oven for 10 minutes. Meanwhile, quarter fennel bulb, cut each quarter into 3 wedges: place in bowl, drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Toss to cover the fennel evenly. Then combine carrots and shallots in another bowl, add 2 tablespoons of oil, sprinkle with salt and pepper and toss to coat. Place the fennel on one of the hot baking trays and the carrot-shallot mixture on the other tray. Return trays to oven. Roast vegetables for 10 minutes, then reverse the trays (so change racks they are on) and continue roasting for 20 minutes. Turn vegetables over and continue roasting until tender.

For lemon potatoes:
Preheat oven to 400F. Place potatoes in a baking dish and pour the oil over them. Add the garlic, dried thyme and salt and pepper to taste. Toss well to coat potatoes evenly with oil. Bake for 15 minutes. Then add the stock, toss and bake for 10 more minutes. Add the lemon juice and bake for 10 to 15 more minutes or until potatoes are cooked through. If you like, turn on the broiler and broil potatoes for 2-3 minutes or until golden brown.

To finish:
Place the roasted veg on the plate with the lemon potatoes. Cut the rack of lamb and place two pieces on top. Serve with your choice of sauce. I went with a natural jus.


Herb Crusted Roasted Rack of Lamb

FAhh, a delicious, Herb Crusted Roasted Rack of Lamb!

This is a delicious dish, one I served with baked red potatoes, a mint jalapeño sauce and a crisp salad. The presentation is beautiful and sliced and arranged on the plate these individual lamb chops have a crisp outer herb, breadcrumb coating and a soft delicate pink inside. When married with the traditional mint sauce enhanced with some diced jalapeño peppers it is perfection.

Every once in a while we will pick up a rack of lamb and season it up and slow roast it. I decided I wanted a little more bang for my buck and bumped this guy up with a rosemary and mint, garlic infused breadcrumb coating. The perfect flavor weapon to adhere the breadcrumbs was one of my favorite condiments, dijon mustard. It adds that extra touch and plays well with all the other flavors.

Maybe try this one out for your Valentines Day dinner.

Preheat oven to 450˚F. In a large bowl, combine bread crumbs, garlic, rosemary, mint, kosher salt and red pepper flakes. Add 2 tablespoons melted butter to moisten mixture, toss with fork to incorporate. Set aside.

Season the rack of lamb all over with salt. Heat 2 tablespoons olive oil in a large heavy skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.

Brush rack of lamb with the mustard. Press the bread crumb mixture firmly until evenly coated on all sides. Cover the ends of the bones with foil to prevent charring.

Arrange the rack bone side down in the skillet or roasting pan. Roast the lamb in preheated oven for 40 minutes. With a meat thermometer, take a reading in the center of the meat for a temperature of 135˚F and remove the meat, or let it cook longer, to your taste. The meat will continue to cook for the desired 140° final cook time.

Let it rest for 10 minutes, loosely covered, before carving between the ribs. This is a must, you want to keep all those beautiful juices sealed inside instead of all over the cutting board!

Arrange 3-4 lamb chops on each plate and serve.

I like to heat up some mint jelly with some chopped pickled jalapeno peppers. It’s a perfect foil to the rich and crunchy lamb. Just get a 1/2 cup of mint jelly, a few jalapeno rings and chop them up, add to the jelly and heat for a minute in the microwave. Easy as that! Enjoy!


Cooking notes:

  • This is an easily resizeable recipe. You can prepare only two lamb chops (for a perfect dinner for two) or double – or even triple – the number of lamb chops to feed a large crowd (as long as it all fits onto one pan). The amount of potatoes and carrots can vary accordingly. The cooking time always remains the same.
  • For the potatoes, I used Red, Yellow and Blue Creamer Potatoes.
  • Aside from carrots, you can add (or substitute with) sweet potatoes, rutabagas, parsnips, turnips or beets.


Rack of Lamb with Port & Red Wine Jus and Herb Roasted Potatoes

A luxurious seasonal dish, great for dinner parties or a lovely treat after a hard week!

All meat and veg for this recipe was bought from the farmers market in Leigh-on-Sea and came from local Essex suppliers.

Preparation time 30 mins. Cooking time 60 mins total. This recipe serves 2.

Rack of Lamb with Port & Red Wine Jus and Herb Roasted Potatoes – what you need:

Rack of Lamb – best end, French trimmed (available from your butcher) – approx. 1kg or 2lb in weight or roughly 6-8 individual cutlets.

Fresh Rosemary x2 stalks – needles stripped off and finely chopped.

Mixed Herbs – dried is fine.

Garlic x2 cloves – finely chopped.

Sea salt and black pepper.

Potatoes x3 – medium sized (or as many as you like – I always do more than needed as they are great for dipping in the jus after!)

Seasonal veg of your choice – I’ve used runner beans, carrots and sprouts.

Red wine – 50ml (always use a good quality wine for cooking).

Plain flour – one level tablespoon mixed with 25ml water to form a paste (thickening agent for the jus).

Medium and small saucepans.

Rack of Lamb with Port & Red Wine Jus and Herb Roasted Potatoes – what you need to do:

1. For the lamb. Firstly mix the chopped rosemary, garlic, a large pinch of salt and pepper and a drizzle of olive oil to form the marinade for the lamb. Rub the marinade all over the rack of lamb, wrap foil around the exposed bone ends (to stop them from burning during cooking) and leave to one side. Get the oven on to 220°C for conventional oven or 200° for fan oven and put the roasting dish in to get hot.

2. For the potatoes. Peel and cut your potatoes into chunks and add to a saucepan of boiling water with a pinch of salt. Boil for 10-15 minutes or until the potatoes have become slightly soft on the outside – this will depend on the size of your chunks. Drain the water thoroughly and leave the lid off for the potatoes to dry. Add a sprinkle of dried mixed herbs, a pinch of salt and a tablespoon of olive oil, replace the lid and shake the saucepan gently until the potatoes are fluffy on the outside and coated in the herbs/oil/salt. Transfer the potatoes to the hot roasting dish and put in the oven for 45 minutes.

3. Prepare your vegetables for cooking later.

4. After the potatoes have been in the oven for 15 minutes, add the rack of lamb to the roasting dish and cook for 15 minutes (rare), 20 minutes (medium) or 25 minutes (well done). Once the lamb is cooked to preference, remove from oven, cover and rest on a warm plate or chopping board. Put the roasting dish with the potatoes back in the oven to finish off – turn the potatoes if necessary.

5. Steam or boil your veg with a pinch of salt.

6. For the Port and Red Wine Jus. Add the port, red wine and beef stock cube/pot to the small saucepan and bring to a simmer over a medium heat. Add the flour and water thickening mix and stir immediately. Simmer and reduce until sauce has thickened to a gravy consistency. Keep warm until ready to serve.

7. When the potatoes are done, carve the rack of lamb into individual cutlets and plate up together with the potatoes and veg. Pour over a generous helping of the jus, season and serve!

The lamb should be succulent and tender with hints of the marinade coming through and the potatoes should be crunchy on the outside, fluffy in the middle and extremely more-ish!

Rack of Lamb with Port & Red Wine Jus and Herb Roasted Potatoes