Apricot and Pine Nut Rack of Lamb with Soft Onions


Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This dish is perfect for an easy dinner party. There are few ingredients to work with and it looks very appealing. The fat covering a rack can be topped with the crust while still raw, however it is better to pan-fry it first to start the cooking and gain a better texture and flavour.


  • 2 racks of lamb (6-8 bones per rack), French trimmed
  • salt and pepper
  • 1 heaped ta


  • Preheat the oven to 220°C/425°F/gas 7. Season the racks of lamb with salt and pepper. Heat a roasting tray on the stove and place the lamb in, fat-side down. Fry for a few minutes until well browned, then seal the racks on the meat side too before removing from the t