Middle Eastern Dry Marinated Rack of Lamb


You can extend the Middle Eastern theme of this dish by serving it with rice or flat bread. However, in the Lebanon I’ve found that they do eat plenty of potato – both as a mezze and with meat, so I guess everything is authentic if you want it to be.


  • 4 racks of lamb
  • 1 small or ½ large red bell pepper
  • 1 small red chilli, deseeded
  • 2 cloves garlic
  • 1 tablespoon chopped mint
  • 1 teaspoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon saffron threads
  • 2 tablespoons olive oil salt and black pepper


Trim away most of the fat and all of the membrane covering the eye of the meat. Season with salt and pepper.

Chop the bell pepper, chilli, garlic, mint and spices together until the mixture is almost a pulp. Stir in the olive oil, then rub this mixture into the meat. Wrap the coated racks in plastic wrap and place in the refrigerator for 2–3 hours.

Heat the oven to 200°C (400°F/Gas 6). Heat a dry frying pan then, working one at a time, add the racks and cook until sealed on the outside.

Transfer the racks to a roasting tray and roast until pink – around 10 minutes. Leave the racks in the tray to rest for a few minutes before serving. The pan juices will make an excellent sauce when simply poured over the meat.