Roast rack of lamb

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Preparation info

    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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  • 4 x racks of lamb (allow around 180-220 g each, including bones)


Preheat oven to 150°C. It’s the fat that makes lamb so tasty, but too much of it can also make it unpalatable. Score the fat on the racks into quite a tight cross-hatch pattern, cutting into the fat but avoiding cutting into the meat itself.

Heat up a wide frying-pan and place the racks in fat-side down then cook over a moderate heat to render the fat from them and also to colour the fat a lovely dark golden brown. You won’t need to add any fat to the pan. Once coloured, tip excess fat from the pan and discard.

Season the racks all over quite generously with salt and freshly ground black pepper. Turn them over in the pan and cook to colour the underside of the racks.

If your frying-pan is ovenproof then place it in the oven, or transfer the racks to a roasting dish. Roast for 10-15 minutes. Turn the oven off, open the door and leave the racks to rest for at least 5 minutes before cutting them into individual cutlets if you so wish.

To Serve

Place the lamb rack on top of the still warm cous cous and tuck in some steamed greens such as spinach. Spoon some tomato relish on top and it’s ready.