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Lamb recipes

Rack of lamb with gremolata

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 25 minutes

Ingredients

2 Woolworths candy-striped beetroot, very thinly sliced
1 lemon, zested and juiced
4 T olive oil
Sea salt and freshly ground black pepper, to taste
1 T butter
1 whole rack of lamb
2 garlic cloves, chopped
2 t parsley chopped
2 t mint chopped
4 baby cucumbers, shaved into ribbons
2 feta discs
Baby leaves, for serving

Method

Preheat the oven to 180°C.

Place the beetroot in a bowl and pour over the lemon juice, 1 T olive oil and season to taste. Set aside to marinate.

Heat the butter and 2 T olive oil in a pan over a medium to high heat. Place the lamb, in the pan, fat side down, and sear for 3–5 minutes, or until crisp and golden. Transfer to a roasting pan and roast for 18–20 minutes.

Mix the lemon zest, garlic, parsley and mint, then drizzle with the remaining olive oil. Remove the lamb from the oven and allow to rest for 5 minutes. Cut into portions and serve with the marinated beetroot, cucumber, feta, baby leaves and gremolata.

Cook's note: Tender and delicious, this dish is quick to cook (faster than a leg of lamb) and looks impressive on the table. Let everyone help themselves.

Serve with: Greens with vino cotto and tzatziki and finish the meal off with a vegan meringue mess cake.

Discover more lamb recipes here.

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Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Braaied smashed pumpkin with salsa verde and yoghurt

Moroccan sausage rolls with minty salsa

Parmesan-crumbed brinjal with marinated olives and basil pesto mayo

Sweet potato with lemony crème fraîche

Rosmarino pilaf

Flaked hot-smoked trout, avocado and salad

Apple-and-pecorino chicken meatballs

Green salad

Pan-grilled mackerel fillets with spinach mash

Ricotta-and-spinach cheat’s cannelloni

Cucumber salad with fat-free Asian dressing