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Roasted Lamb Rack

Hey ‘Shy’…here’s the recipe you requested. The best and easiest way to prepare a kickass rack of lamb is by popping it into an oven. If you don’t have one, a cheap disposable barbecue pit will do just fine. Charcoal adds a wonderful flavour to any type of food. Anyhow, the following recipe goes best with a conventional oven.

Herbs Galore…
1 teaspoon Basil
½ teaspoon thyme
1 teaspoon oregano
1 teaspoon rosemary

Coat the lamb rack with the above mentioned herbs. If you can’t get these herbs fresh, you can buy them in tiny bottles from Cold Storage. Do use more of your favourite herbs if you want. Make sure you massage and rub in the herbs. It’ll be worth the effort! After which, coat the meat with 3 tablespoons of honey and a sprinkle of black pepper. The honey will give a beautiful brownish glaze once the lamb is cooked.

Once you’re done with that, put the marinated lamb into an air-tight ziploc bag. Throw it into the fridge and let the meat blend with the herbs for 2 hours or so.

Alright…2 hours have passed and your lamb rack is all set and ready. Place the lamb rack on a roasting pan that has been coated with olive oil. Don’t worry about using too much olive oil. It’s never too much when it comes to olive oil.

Preheat your oven to 65°C and when it's ready, slide in your lamb rack, fat side up. Cooking time for medium-done is 30 to 35 minutes. The easiest way to tell if your lamb is cooked is by pinching it. If it’s slightly firm and springy, it’s medium. For well done, it has to be firm.

Remove the lamb from the oven and let it rest for 10 minutes. It’s IMPORTANT to let the lamb rest. Serve this dish with your favourite sauce/s. I like it simple with mustard sauce. You could try mint sauce as well. Both go great with lamb. For decorative purposes, sprinkle from a height a good amount of finely chopped Basil leaves. The leaves should fall on the lamb and around the plate.

There you have it. I hope this recipe works for you. Cheers!

(ps: mash potatoes and lamp go hand-in-hand)


  1. hey thanks for the recipe. that was fast. dammit i don't have an oven, just a convection one which i doubt works the same way but i'll save the recipe for when i get the chance to make it. probably on a grill or something.

    and i didn't know potatoes and electrical lighting go hand in hand. (refer to your last line.) haha!

  2. you're welcome :)

    try using the recipe for a BBQ. or...go get the disposal pit. it's pretty cheap at NTUC. btw, the NTUC @ AMK Hub rocks!!

    thanks for pointing out the typo. its happening too often. grrr...


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