Simple Rack of Lamb with Roasted Vegetables

If you ask me, rack of lamb is one of those dishes that always feels special.

This classic main course brings together tender, perfectly cooked lamb with simple roasted vegetables that complement each bite. The meat gets a light coating of herbs and seasonings, while the vegetables pick up all those good flavors from the pan.

I like to roast everything together, letting the vegetables catch the drippings from the lamb as it cooks. A bit of garlic and fresh rosemary make the whole kitchen smell amazing.

It’s the kind of meal that feels fancy enough for company but is actually pretty straightforward to make. Perfect for those nights when you want something a little nicer than everyday dinner.

What Kind of Lamb Should I Use?

For this recipe, you’ll want to look for “French-trimmed” lamb racks, where the meat and fat have been scraped away from the rib bones for a cleaner presentation. When shopping, aim for racks that have a pinkish-red color and white (not yellow) fat, with each rack weighing around 400g. While domestic lamb tends to be milder in flavor, imported lamb (like New Zealand or Australian) often has a stronger, more distinctive taste – both work great in this recipe, so choose based on your flavor preference. Just make sure to let your lamb come to room temperature before cooking, and look for meat that has some marbling throughout, as this will help keep it juicy and tender during roasting.

Options for Substitutions

This recipe can be adjusted with several substitutions, though some ingredients are key to getting that perfect result:

• Rack of lamb: While rack of lamb gives the best presentation and flavor for this dish, you could use lamb loin chops instead. Keep in mind that cooking times will need to be adjusted – loin chops cook faster than a whole rack.
• Spices (cumin and coriander seeds): If you don’t have whole seeds, you can use ground versions – just use 2 teaspoons each instead of 3, as ground spices are more concentrated. In a pinch, you could also use a pre-made Middle Eastern spice blend.
• Honey: Maple syrup or agave nectar work well as alternatives to honey. They’ll give a similar sweetness, though the flavor profile will be slightly different.
• Root vegetables: The beauty of this recipe is that you can mix and match root vegetables based on what you have. Turnips, rutabaga, regular potatoes, or celery root all work great. Just keep the pieces similar in size so they cook evenly.
• Red pepper flakes: You can swap these with cayenne pepper (use 1/2 teaspoon instead) or paprika if you prefer less heat. For a different kind of warmth, try using freshly ground black pepper.
• Olive/canola oil: Any neutral cooking oil works here – grapeseed, vegetable, or avocado oil are all good options.

Watch Out for These Mistakes While Roasting

The biggest mistake when cooking rack of lamb is not letting the meat come to room temperature before roasting – take it out of the fridge at least 30 minutes before cooking to ensure even cooking from edge to center. A common error is overcooking this premium cut – use a meat thermometer and aim for 135°F (medium-rare) as the meat will continue cooking while resting, reaching the perfect 140°F. When it comes to the vegetables, avoid overcrowding the roasting pan as this leads to steaming instead of roasting – use two pans if needed and rotate them halfway through cooking for even browning. For the best flavor development, don’t skip the crucial 10-15 minute resting period after cooking, which allows the juices to redistribute throughout the meat while the temperature rises those final few degrees.

What to Serve With Rack of Lamb?

While this recipe already includes roasted root vegetables, you can add a few more sides to make your meal even more special. A fresh mint sauce or mint jelly is a classic pairing that cuts through the richness of the lamb perfectly. For extra greens, try serving some sautéed garlic spinach or steamed asparagus on the side – they’re light enough not to overshadow the main dish but add nice color to your plate. If you want to round out the meal, some fluffy couscous or quinoa works great to soak up all those tasty meat juices and spices.

Storage Instructions

Keep Fresh: Got leftover rack of lamb? Place it in an airtight container and keep it in the fridge for up to 3 days. The roasted vegetables can be stored separately in their own container in the fridge for about 4-5 days. This makes for some really good next-day lunch options!

Freeze: If you want to save some for later, you can freeze the cooked lamb. Wrap it well in foil, then place in a freezer bag – it’ll keep for up to 2 months. The roasted veggies can also be frozen, but they might be a bit softer when thawed, so I usually just make those fresh.

Reheat: To warm up your lamb, let it thaw in the fridge overnight if frozen. Then wrap it in foil and heat in a 300°F oven for about 15-20 minutes until warm through. For the vegetables, spread them on a baking sheet and pop them in the oven until heated – about 10 minutes should do it. Just keep an eye on them to avoid overcooking!

Preparation Time	30-45 minutes
Cooking Time	60-80 minutes
Total Time	90-125 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 150-160 g
• Fat: 120-130 g
• Carbohydrates: 250-260 g

Ingredients

• 3 teaspoons cumin seeds
• 3 teaspoons coriander seeds
• 2 teaspoons red pepper flakes
• 2 teaspoons ground cinnamon
• Salt and black pepper (as desired)
• 3 tablespoons olive oil or canola oil
• 2 racks of lamb (french trimmed with 6 bones, about 400g each)
• 3 tablespoons liquid honey
• 1.5 kg assorted root vegetables (cut into large pieces; examples: parsnip, sweet potatoes, beetroot, and carrots)
• 2 tablespoons olive oil or canola oil
• Optional: green vegetables or salad

Step 1: Prepare the Lamb and Spice Paste

Begin by taking the lamb out of the fridge 20-30 minutes before you start cooking, allowing it to reach room temperature.

Preheat your oven to 220°C / 200°C fan / gas mark 7 / 425°F.

Grind the cumin and coriander seeds using a pestle and mortar, then add the chili, cinnamon, salt, and pepper, followed by 3 tablespoons of oil.

Mix thoroughly to form a spice paste.

Step 2: Marinate the Lamb

Use half of the spice paste to coat the lamb racks, ensuring to cover every surface well.

Set the lamb aside.

To the remaining spice paste, add honey and mix thoroughly, setting aside for later use.

Step 3: Prepare and Start Cooking the Vegetables

Cut the vegetables into large chunks and place them in a large roasting tray.

Drizzle with the remaining 2 tablespoons of oil, tossing to coat evenly.

Place the tray in the preheated oven and roast the vegetables for 15 minutes.

Step 4: Sear the Lamb

Meanwhile, heat a non-stick frying pan over medium heat.

Sear the lamb racks on all sides, about 1 minute per side but 2 minutes on the fatty side, to create a flavorful crust.

Step 5: Roast the Lamb and Finish the Vegetables

Remove the roasting tray from the oven and place the seared lamb racks on top of the vegetables, fatty side up.

Return the tray to the oven and roast the lamb for 25-30 minutes for medium doneness or 35-40 minutes for well done.

Once cooked, remove the lamb from the oven and place it on a board to rest.

Step 6: Glaze and Serve

Add the reserved honey and spice paste mixture to the roasting tray with the vegetables, stirring to coat them.

Put the vegetables back in the oven for an additional 10 minutes while the lamb rests.

Carve the rested lamb and arrange it on top of the vegetables, drizzling with some of the honey glaze from the tray.

Alternatively, serve the lamb as a guard of honor atop the vegetables and carve at the table for a striking presentation.

Serve the dish as is or accompanied with green vegetables or a salad.