Amazing lamb rack

lamb rack

Serves 4

  • 1x 8-bone quality lamb rack, untrimmed

  • 150 g feta cheese

  • 12 semi-dried tomatoes

  • 12 black olives, pits removed

  • extra virgin olive oil

  • 3 sprigs fresh rosemary

  • 3 cloves garlic

  • 1 small bunch fresh flat-leaf parsley

  • seasonal vegetables, for roasting

Preparing your lamb rack:

Remove most of the fat from the back of the rack, leaving a little bit to flavour the meat as it cooks. French-trim the bones by cutting the fat out around each bone down to the meat. Scrape the bones of all sinew and fat. Cut between the bones and through the eye of the lamb, leaving 1cm of meat still attached at the bottom.



Make the stuffing:

Finely chop your parsley, semi-dried tomatoes and olives and mix them together with your feta in a bowl. Add a little pepper if you need to. Put this mixture between the lamb eye meat and the bones, then fold back up. Tie tightly in about 5 places.



Prepare your veg:

Cut up your veg and throw into a roasting dish. You want them to cook in the same time as the lamb. Courgettes and aubergines are great, and if you're using root veg, make sure you cut them into pieces.



To make your marinade:

Finely chop your rosemary and garlic, mix with a little oil and rub it all over the lamb and the fat, cover and put in the fridge for 1 hour before cooking.



Preheat your oven to 190°C/375°F/gas 5 and, while it's getting hot, take your marinated lamb from the fridge. Leave it for 20 minutes or so until it comes to room temperature.



Put the lamb right on top of the vegetables in your roasting dish. Put into your hot oven and roast – see cooking times below.



Cooking times:

A rough guide is 25 minutes for every 450g of meat, but it all depends on your oven. A good way to test for doneness is to give the meat a bit of a squeeze with your fingers. If it feels soft, it mean it's rare; if it feels very firm, it's well done. For a nice rare lamb rack, 25 to 30 minutes is a good guide.



When you're happy with the doneness of your lamb, remove the tray from the oven. Remove the lamb from the roasting tray and put the vegetables back in the oven. Let the lamb rest on a board for 5 to 8 minutes, then carve – aim to get two bones per person. Serve with the lovely roasted vegetables.



Make a note here of how long it takes to cook your lamb, so you'll know for next time:

Rare = 20 minutes Medium Rare = 26 minutes Medium = 30 minutes Well Done 35-40 minutes

Nutritional Information

Amazing lamb rack

Stuffed with herby tomatoes, olives and feta

More Mother\'s day recipes >
0 foodies cooked this
This impressive, intensely flavoured rack of lamb is one hell of a showstopper
Serves 4
1h 25m (plus marinating time and resting time)
Not too tricky
Method



Preparing your lamb rack:
Remove most of the fat from the back of the rack, leaving a little bit to flavour the meat as it cooks. French-trim the bones by cutting the fat out around each bone down to the meat. Scrape the bones of all sinew and fat. Cut between the bones and through the eye of the lamb, leaving 1cm of meat still attached at the bottom.

Make the stuffing:
Finely chop your parsley, semi-dried tomatoes and olives and mix them together with your feta in a bowl. Add a little pepper if you need to. Put this mixture between the lamb eye meat and the bones, then fold back up. Tie tightly in about 5 places.

Prepare your veg:
Cut up your veg and throw into a roasting dish. You want them to cook in the same time as the lamb. Courgettes and aubergines are great, and if you're using root veg, make sure you cut them into pieces.

To make your marinade:
Finely chop your rosemary and garlic, mix with a little oil and rub it all over the lamb and the fat, cover and put in the fridge for 1 hour before cooking.

Preheat your oven to 190°C/375°F/gas 5 and, while it's getting hot, take your marinated lamb from the fridge. Leave it for 20 minutes or so until it comes to room temperature.

Put the lamb right on top of the vegetables in your roasting dish. Put into your hot oven and roast – see cooking times below.

Cooking times:
A rough guide is 25 minutes for every 450g of meat, but it all depends on your oven. A good way to test for doneness is to give the meat a bit of a squeeze with your fingers. If it feels soft, it mean it's rare; if it feels very firm, it's well done. For a nice rare lamb rack, 25 to 30 minutes is a good guide.

When you're happy with the doneness of your lamb, remove the tray from the oven. Remove the lamb from the roasting tray and put the vegetables back in the oven. Let the lamb rest on a board for 5 to 8 minutes, then carve – aim to get two bones per person. Serve with the lovely roasted vegetables.

Make a note here of how long it takes to cook your lamb, so you'll know for next time:
Rare = 20 minutes Medium Rare = 26 minutes Medium = 30 minutes Well Done 35-40 minutes

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 571 29%
  • Carbs 3.1g 1%
  • Sugar 2.1g 2%
  • Fat 49.4g 71%
  • Saturates 21.7g 108%
  • Protein 28.1g 62%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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