Roasted Rack of English Lamb

Recipe courtesy of Hello Magazine many years ago.

This is a richly flavoured combination of lean lamb and lightly cooked vegetables.

Serves: 4

4 racks of lamb each with 3 bones
8 slices of pancetta (Italian streaky bacon)
350g (12oz) new potatoes
1 tbsp olive oil
Salt and pepper
2 plum tomatoes, halved
1 tsp herb-flavoured oil
2 banana (long) shallots, peeled and halved
25g (1oz) caster sugar
1 large head of pak choi, cut into 5cm (2in) pieces
100g (4oz) baby spinach leaves


  1. Skin the racks of lamb and cut out the middle bone of each. Wrap each rack with 2 slices of pancetta and roast in a 180oC, 350oF, Gas Mark 4 oven for 12 minutes.
  2. Meanwhile, boil the potatoes in salted water until tender. Drain, crush with a fork and add 2 teaspoons olive oil, with seasoning to taste. Keep warm until required.
  3. Brush the tomatoes with the herb oil and cook in a frying pan for 2-3 minutes. Brush the shallots with the remaining olive oil, place in a frying pan and sprinkle with the sugar. Cook until golden brown. Keep warm with the tomatoes.
  4. Add the pak choi to the pan and cook for 1 minute, remove from the heat and add the baby spinach leaves. Fold together until the leaves wilt.
  5. Divide the potatoes between serving plates with the wilted greens, tomatoes and shallots. Cut the lamb racks in half and rest against the vegetables.
  6. Serve with a red wine jus or lamb gravy.

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