I don’t tend to cook lamb racks very often as I always find the amount of meat to be a bit disappointing for the price – particularly when you’re feeding 3 little carnivores!! However, these easy peasy lamb racks are a deliciously quick mid-week option. Dished up with Morrocon Roast Sweet Potato (recipe to follow) and some nice green vegetables or carrots they are a perfectly balanced and filling meal.
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 2 extra trimmed racks of lamb
- 1 tbsp oil (sunflower rapeseed or coconut)
- handful flat leaf parsley leaves chopped
- 2 tbsp harissa paste
Ingredients
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Instructions
- Preheat the oven to about 190oC and bring the lamb to room temperature for about 20 minutes.
- Brush the lamb with the oil, then fry the racks in a hot griddle pan for 2-3 minutes on one side.
- Turn and brush the cooked side with some harissa paste and leave for another 2-3 minutes.
- Flip and brush again and cook for another minute on each side and finally sear the ends for a minute or 2.
- Transfer the racks to the preheated oven and cook to your liking (about 8-10 minutes for medium-rare), then allow to rest under some foil for around 10 minutes.
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