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.
Harissa Lamb Racks
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.