Rack of Lamb

Preparation info
  • Serves


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

This is an expensive cut, but nothing beats ripping just-pink chunks of lamb from the bone, then knawing off any last, juicy scraps. I could eat a whole rack myself, but then I’m a pig. One rack between two should do fine. As with all lamb, avoid the stuff that appears in early spring. It might seem traditional, but it ain’t.


  • 1 x 6-bone rack of lamb, French-trimmed
  • 2 tablespoons olive oil
  • handful of mixed


Preheat the oven to 220°C/425°F/Gas 7. Massage 1 tablespoon olive oil into the lamb, along with the herbs, salt and pepper, and leave for 10 minutes.

Heat the remaining oil in a hea