5.0 from 9 votes
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!
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
Ingredients
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.