Spiced Rack of Lamb with Honey Roasted Root Vegetables

Name: Spiced Rack of Lamb with Honey Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 people
Ingredients: 3 teaspoons whole cumin seeds; 3 teaspoons whole coriander seeds; 2 teaspoons chilli flakes; 2 teaspoons cinnamon; salt and pepper; 3 tablespoons olive or rapeseed oil; 2 lamb racks; 3 tablespoons runny honey; 1.5 kg mixed root vegetables; 2 tablespoons olive or rapeseed oil; Green Vegetables or salad

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 people
Calories
644 kcal
Course
Main Course
Cuisine
Fusion, Middle Eastern

Spiced Rack of Lamb with Honey Roasted Root Vegetables

Nash Knight

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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!

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Ingredients

Servings

Spiced Rack of Lamb

3 teaspoons whole cumin seeds
3 teaspoons whole coriander seeds
2 teaspoons chilli flakes
2 teaspoons cinnamon
salt and pepper to taste
3 tablespoons olive or rapeseed oil
2 lamb racks 6 bone, French trimmed, approx. 400g each
3 tablespoons runny honey

Honey Roasted Root Vegetables

1.5 kg mixed root vegetables chopped into large chunks (I used parsnip, sweet potatoes, beetroot and carrots)
2 tablespoons olive or rapeseed oil

To Serve

Green Vegetables or salad optional

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Instructions

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.

Notes

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.

Nutrition Information

Show Details

Calories 644kcal (32%) Carbohydrates 83g (28%) Protein 22g (44%) Fat 27g (42%) Saturated Fat 5g (25%) Cholesterol 56mg (19%) Sodium 119mg (5%) Potassium 1699mg (49%) Fiber 20g (80%) Sugar 31g (62%) Vitamin A 315IU (6%) Vitamin C 64.1mg (71%) Calcium 183mg (18%) Iron 5.3mg (29%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 644 kcal

% Daily Value*

Calories	644kcal	32%
Carbohydrates	83g	28%
Protein	22g	44%
Fat	27g	42%
Saturated Fat	5g	25%
Cholesterol	56mg	19%
Sodium	119mg	5%
Potassium	1699mg	36%
Fiber	20g	80%
Sugar	31g	62%
Vitamin A	315IU	6%
Vitamin C	64.1mg	71%
Calcium	183mg	18%
Iron	5.3mg	29%