Fast roast rack of lamb with roast chicory

Fast roast rack of lamb with roast chicory

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes
  • 20 minutes
  • Du Toitskloof Pinotage-Ruby Cabernet


  • 2 racks of lamb, 400g – 500g each
  • 2 teaspoons oregano
  • Olive oil
  • 2 crushed cloves garlic
  • 2 tablespoons fresh crumbs
  • 1 tablespoon chopped parsley
  • Sea salt and milled black pepper
  • For the chicory:
  • 4 heads chicory
  • 2-3 tablespoons grated Parmesan (optional)

Cooking Instructions

Season the lamb and place in an oiled roasting dish. Mix the oregano with 2 tablespoons olive oil and the crushed garlic. Spread over the lamb.
Roast at 220°C for 15 minutes.
Cover with foil and leave to rest for 5 minutes. Mix the crumbs with the oil and stir-fry in a non-stick pan until crisp and golden. Mix with the parsley and a little lemon zest. Sprinkle over the lamb. Slice each rack in half for serving.

To roast the chicory: Rinse and dry the chicory. Halve lengthways and arrange on an oiled roasting dish just large enough to take them snugly.
Season and moisten with oil. Roast at 220°C for 15 minutes. If you like, sprinkle with cheese or shredded coppa or pancetta. Return to the oven for another 5 minutes.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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