Spiced Rack of Lamb with Honey Roasted Root Vegetables
Fancy something a little different for Easter this year? Then what about serving up a showstopping Spiced Rack of Lamb with Honey Roast Root Vegetables? Better still it can all be cooked in one tray and in under 1 hour, meaning you have more time to spend with your friends and family on Easter Day!
Course Main Course
Cuisine Fusion, Middle Eastern
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Eb Gargano
Spiced Rack of Lamb
3teaspoonswhole cumin seeds
3teaspoonswhole coriander seeds
Salt and pepperto taste
3tablespoonsolive or rapeseed oil
2lamb racks6 bone, French trimmed, approx. 400g each
Honey Roasted Root Vegetables
1.5kgmixed root vegetableschopped into large chunks (I used parsnip, sweet potatoes, beetroot and carrots)
Take the lamb out of the fridge 20-30 mins before starting to make this recipe.
Preheat the oven to 220C / 200C / gas mark 7 / 425F.
Grind the cumin and coriander seeds in a pestle and mortar and add the chilli, cinnamon, salt and pepper, followed by 3 tablespoons of oil. Mix together thoroughly.
Use half of this spice paste to coat the lamb racks. Smear the paste all over every surface of the lamb and set aside.
Add the honey to the remaining half of the spice paste. Mix thoroughly and set aside.
Cut the vegetables into large chunks and place in a large roasting tray. Drizzle over the remaining 2 tablespoons of oil and turn the vegetables to coat evenly in the oil. Place the vegetables in the preheated oven for 15 minutes (see note).
Meanwhile, heat a non-stick frying pan over a medium heat and sear the lamb on all sides – about 1 minute each side, but 2 minutes on the fatty side.
Remove the roasting tray from the oven and place the seared lamb racks on top of the vegetables, fatty side up.
Roast the lamb for 25-30 mins for medium, 35-40 mins for well done.
Remove the lamb from the oven and put on a board to rest.
Add the reserved honey and spice paste mixture to the vegetables and stir to coat the vegetables. Put the vegetables back in the oven for a further 10 minutes, while the lamb rests.
Carve the lamb and arrange on top of the vegetables, drizzled with a little of the honey glaze from the bottom of the tin.
Alternatively serve the lamb as a guard of honour on top the vegetables, to make a beautiful centrepiece, and carve at the table.
Serve the dish just as it is or with green vegetables or a salad.
If you plan to serve the lamb well done, only roast the vegetables for 5 minutes before adding the lamb on top.Nutrition information is approximate and meant as a guideline only.