Recipe Roasted lamb rack


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Prep time: 20 mins
Cooking time: 1 hour
(serves 1)


  • 20g butter
  • 50g potato, peeled and thinly sliced
  • 30ml cream
  • 30ml olive oil
  • 5g garlic, chopped
  • 2g rosemary, chopped
  • 2g thyme, chopped
  • 6-8 lamb rack pieces
  • salt and pepper, to taste
  • 15g each: courgette, aubergine, red and yellow bell peppers, cubed, sautéed together in butter
  • 5ml balsamic vinegar reduction

1. Melt butter in a saucepan and add potato. Stir until it starts cooking. Add cream and bring to the boil without letting the potato stick to the pan. Arrange potato in a baking tray and bake for 45 mins in a moderately hot oven.
2. In a blender, blend olive oil, garlic, rosemary and thyme. Rub lamb with mixture, season with salt and pepper and sear the meat on a hot grill. Then place lamb in oven and cook until medium done. Remove from the oven and allow the meat to rest to release excess water.
3. Transfer lamb, mixed vegetables and potato onto a serving plate. Drizzle balsamic vinegar reduction over and serve.