Lamb Rack with Greek Style Jersey Royals Lamb Rack with Greek Style Jersey Royals
Prep 25 minutes
Total 1 hour
Serves
US | Metric
Ingredients
For the Lamb
  • 1 Rack of Lamb
  • Thyme
  • Rosemary
  • Oregano
  • 1 Lemon, zest
  • 3 Garlic cloves, slightly squashed
  • Olive Oil
For the Greek Style Potatoes
  • 12 Jersey Royals
  • Olive Oil
  • Salt & Pepper
  • Rosemary
  • Feta
  • 1 Red onion, thinly sliced
  • 1 Lemon, cut into wedges
  • 2 Heaped teaspoon Capers
For the sauce
  • 125 ml White wine
  • Chicken stock
  • Lamb resting juices
Lamb Rack with Greek Style Jersey Royals

A twist on your traditional Sunday Roast

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  1. Firstly prepare the lamb rack 2 hours prior to cooking by scoring the fat at 1cm gaps going diagonally both ways to create a criss cross pattern (try not to score the meat).
  2. Place in a bowl with any woody herbs you have available, we used thyme, rosemary & oregano then lemon zest, the slightly squashed garlic cloves and a generous drizzle of olive oil. Marinate for 2 hours or you can do this the day before if you're organised.
  3. Turn the oven on to 180℃.
  4. Place the lamb rack in a cold pan on a hob and bring the heat up to a medium and render the fat for 10 minutes.
  5. Once the fat is crisp and golden (apply abit of pressure if needed) then turn the heat up to high and sear both ends of the meat and the inside.
  6. Once the lamb is sealed all over pop in the oven for 12-14 minutes.
  7. Take out and rest until you are ready to carve.
  8. Meanwhile, par boil the jersey royals in a pan of salted boiling water for 12 minutes, then drain and toss in olive oil, salt, pepper and rosemary. Place in a baking tray in the oven for 30 minutes.
  9. Take out 5 minutes before the end and add the crumbled feta (as much as you'd like), thinly sliced red onion, lemon wedges and capers, stir together then pop back in the oven for the remaining amount of time.
  10. Finish under the grill for 2-3 minutes to crisp everything up.
  11. Finally make your sauce by reducing down a glass of white wine in a pan on a high heat then add some chicken stock and the lamb resting juices and reduce down further until you have a thicker consistency.
  12. Carve your lamb then serve up with the potatoes, salad leaves and a drizzle of the sauce.
Lamb Rack with Greek Style Jersey Royals Lamb Rack with Greek Style Jersey Royals
Lamb Rack with Greek Style Jersey Royals

A twist on your traditional Sunday Roast

favorite
print
like
Prep 25 minutes
Total 1 hour
Serves
US | Metric
Ingredients
For the Lamb
  • 1 Rack of Lamb
  • Thyme
  • Rosemary
  • Oregano
  • 1 Lemon, zest
  • 3 Garlic cloves, slightly squashed
  • Olive Oil
For the Greek Style Potatoes
  • 12 Jersey Royals
  • Olive Oil
  • Salt & Pepper
  • Rosemary
  • Feta
  • 1 Red onion, thinly sliced
  • 1 Lemon, cut into wedges
  • 2 Heaped teaspoon Capers
For the sauce
  • 125 ml White wine
  • Chicken stock
  • Lamb resting juices
  1. Firstly prepare the lamb rack 2 hours prior to cooking by scoring the fat at 1cm gaps going diagonally both ways to create a criss cross pattern (try not to score the meat).
  2. Place in a bowl with any woody herbs you have available, we used thyme, rosemary & oregano then lemon zest, the slightly squashed garlic cloves and a generous drizzle of olive oil. Marinate for 2 hours or you can do this the day before if you're organised.
  3. Turn the oven on to 180℃.
  4. Place the lamb rack in a cold pan on a hob and bring the heat up to a medium and render the fat for 10 minutes.
  5. Once the fat is crisp and golden (apply abit of pressure if needed) then turn the heat up to high and sear both ends of the meat and the inside.
  6. Once the lamb is sealed all over pop in the oven for 12-14 minutes.
  7. Take out and rest until you are ready to carve.
  8. Meanwhile, par boil the jersey royals in a pan of salted boiling water for 12 minutes, then drain and toss in olive oil, salt, pepper and rosemary. Place in a baking tray in the oven for 30 minutes.
  9. Take out 5 minutes before the end and add the crumbled feta (as much as you'd like), thinly sliced red onion, lemon wedges and capers, stir together then pop back in the oven for the remaining amount of time.
  10. Finish under the grill for 2-3 minutes to crisp everything up.
  11. Finally make your sauce by reducing down a glass of white wine in a pan on a high heat then add some chicken stock and the lamb resting juices and reduce down further until you have a thicker consistency.
  12. Carve your lamb then serve up with the potatoes, salad leaves and a drizzle of the sauce.