Recipes, Lamb Recipes

Roasted rack of lamb

Roasted rack of lamb with a summer salad

Roasted rack of lamb
with a summer salad

Recipe by

Serves 2


  • 750g Rack of Lamb

  • 8 heirloom tomatoes

  • 2 tsp of runny honey

  • 1 lemon, juiced

  • basil leaves

  • 3 tbsp of extra virgin olive oil

  • 1 cup of podded broad beans

  • flaked sea salt

  • black pepper


  • Firstly remove the lamb from the refrigerator and allow it to come to room temperature (about 30 minutes) before cooking. This will really make a huge difference to the cooking process.
  • Score the fat and season well with salt, pepper and English mustard powder.
  • Place the lamb on a rack and cook in a good, hot oven (around 200°C) for around 20/25 minutes. The fat should be crispy and golden, and the meat a blushing pink and not too rare.
  • Leave to rest in a warm place for around 10 minutes. Along with cooking the meat at room temperature, resting the meat will make all the difference.
  • Whilst the meat rests you can prepare the accompanying summer salad. Cut the heirloom tomatoes into nice chunks and lightly season with salt.
  • Add the young broad beans. If they are young and lovely you can add them raw in their skins, if a little older or frozen, cook quickly and pod them to reveal the bright green bean inside.
  • Whisk together runny honey, lemon juice, a good glug of peppery olive oil.
  • Dress the salad lightly and finally add some torn basil leaves and a crack of black pepper.
  • Slice the rested rack into chops/cutlets, it should be tender, juicy and pink. Pile your tomatoes alongside and pour over any warm resting juices.