rack of lamb

Roasted Rack of Lamb with Vegetables & Red Wine Sauce

Spring is in the air and nothing quite says spring like fresh lamb. So try this beautiful rack of lamb recipe with winter vegetables and red wine sauce.



4 chops from a Crombies Rack of lamb
2 tablespoons of butter
2 tablespoons of olive oil
2 carrots cut into cubes
1 courgette sliced the lengthways
1 parsnip diced
1 yellow and 1 red pepper (sliced lengthways)
1 white onion (finely chopped)
1 bay leaf
2 teaspoons of minced fresh garlic
2 thyme sprigs
1 pinch of salt and black pepper.
1 pinch of lemon zest and rosemary
2 tablespoons of maple syrup
1 cup of good red wine


  1. Preheat oven to 180°C.
  2. Prepare rack of lamb by scoring the fat into diamond shapes.
  3. Prepare coating sauce by mixing a pinch of salt, black pepper, lemon zest, fresh rosemary, 1 tablespoon of olive oil and 1 teaspoon of finely chopped garlic. Brush the sauce all over rack of lamb.
  4. Heat a skillet pan on high heat and add olive oil, then brown rack of lamb on all sides. Then transfer racks to a roasting pan and place it into the oven for 10 minutes for medium-rare. If you use food temperature probe, wait until internal temperature rise to 50-55 °C for medium-rare. After that time, bring it out from the oven and let it rest for 10 minutes before cut it.
  5. Start preparing vegetables after placing rack of lamb into the oven.
  6. Heat the oil and butter in a wide pan. Add the vegetables, garlic, and herbs over medium high heat, stirring occasionally, until the vegetables are cooked, about 15 minutes. Season with salt, black pepper and maple syrup.
  7. Pour in the red wine and bring to a boil, lower the heat, and simmer, cooked further for another 2-3 minutes. Continue to cook until the sauce is reduced.
  8. Place braised root vegetables and rack of lamb on a serving plate and serve immediately.

If you want to try this recipe you can buy our rack of lamb from the main shop

Posted in Lamb Recipes, Recipes.

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