Rack of Lamb with Middle Eastern Vegetables
This grass-fed rack of lamb is tender, rich, and succulent, cooked on a bed of vegetables seasoned with Middle Eastern spices to soak up all the delicious juices. It’s a super colourful dish and perfect for large celebrations and feasts.
Prep time: 20 minutes
Cooking time: 40-50 minutes
Ingredients
Greenhills Natural 8-point rack of lamb
2 medium-sized aubergines, cut into 2cm cubes
2 large peppers (capsicums), diced
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 whole lemon, skin on, cut into chunks
4 cloves garlic, smashed
1 tablespoon date molasses or balsamic vinegar
Salt and pepper
Preheat the oven to 220°C (fan 200°C).
Pat the rack of lamb dry with paper towels to ensure a good sear. Rub the lamb all over with one tablespoon of olive oil and rosemary, then season generously with salt and pepper.
In a large mixing bowl, toss the aubergine and peppers with one tablespoon of olive oil, thyme, spices, and salt and pepper to taste.
Spread the vegetables evenly in a large roasting pan.
Heat a heavy skillet over medium-high heat. Once hot, add the lamb and sear on all sides for 2–3 minutes per side until the lamb is nicely browned and caramelised.
Once the lamb is seared, place it on top of the seasoned vegetables in the roasting pan, bones facing upward. Scatter the smashed garlic cloves around the vegetables and add the chunks of lemon on top.
Place the pan in the preheated oven and roast for 20–25 minutes for medium-rare. For more well-done lamb, roast for an additional 5–10 minutes. Use a meat thermometer — 52–54°C for medium-rare, 60°C for medium.
Remove the rack of lamb from the oven and let it rest for 10 minutes, covered loosely with foil.
Slice the rack between the ribs to create individual chops. Serve the lamb on a bed of roasted aubergine and peppers, with roasted garlic and lemon chunks. Drizzle with date molasses for extra flavour.
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Rack of Lamb with Middle Eastern Vegetables
Ingredients
- Greenhills Natural 8-point rack of lamb
- 2 medium-sized aubergines, cut into 2cm cubes
- 2 large peppers (capsicums), diced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 whole lemon, skin on, cut into chunks
- 4 cloves garlic, smashed
- 1 tablespoon date molasses or balsamic vinegar
- Salt and pepper
Method
- Preheat the oven to 220°C (fan 200°C).
- Pat the rack of lamb dry with paper towels to ensure a good sear. Rub the lamb all over with one tablespoon of olive oil and rosemary, then season generously with salt and pepper.
- In a large mixing bowl, toss the aubergine and peppers with one tablespoon of olive oil, thyme, spices, and salt and pepper to taste.
- Spread the vegetables evenly in a large roasting pan.
- Heat a heavy skillet over medium-high heat. Once hot, add the lamb and sear on all sides for 2–3 minutes per side until the lamb is nicely browned and caramelised.
- Once the lamb is seared, place it on top of the seasoned vegetables in the roasting pan, bones facing upward. Scatter the smashed garlic cloves around the vegetables and add the chunks of lemon on top.
- Place the pan in the preheated oven and roast for 20–25 minutes for medium-rare. For more well-done lamb, roast for an additional 5–10 minutes. Use a meat thermometer — 52–54°C for medium-rare, 60°C for medium.
- Remove the rack of lamb from the oven and let it rest for 10 minutes, covered loosely with foil.
- Slice the rack between the ribs to create individual chops. Serve the lamb on a bed of roasted aubergine and peppers, with roasted garlic and lemon chunks. Drizzle with date molasses for extra flavour.
