Chilli lime roasted rack
Spicing it up this festive season
This is a visually appetising main course for your dinner party.
A rack of lamb is fairly pricey as it is a premium cut and one of the more tender joints available.
One lamb rack, which usually comprises eight rib bones, can feed three to four people.
With other side dishes, one guest can probably eat two or three cutlets.
The marinade I have chosen is a Thai one with the citrusy flavour of lime (all the better to remove that meaty odour). The ginger and garlic, combined with chilli, will also help to flavour the meat.
Remove as much fat as possible as it gives the lamb that meaty odour.
The olive oil in the marinade is to help ensure the meat stays juicy.
Watch this space to learn how to make a tropical Christmas trifle that will get your guests in a very jolly mood.
- 1 whole lamb rack (800g)
- 2 red finger chillies, deseeded and chopped
- 2 green finger chillies, deseeded and chopped
- 10g parsley, chopped
- 5 garlic cloves, chopped
- 2 tbsp ginger juice
- 4 tbsp fresh lime juice
- 1 tbsp sugar
- 1 tsp salt
- 4 tbsp fish sauce
- 60ml olive oil
1. Place all the ingredients in a resealable bag and allow to marinate for at least three hours or overnight. (above)
2. Line baking tray with foil, place the lamb on a wire rack. (above)
3. Remove the lamb rack from the fridge and wait at least 30 minutes before roasting to allow it to come to room temperature.
4. Preheat the oven to 200 deg C.
5. Lamb must be roasted until it is at least pink inside. Roasting time varies with your oven.
6. Start by roasting the rack at 200 deg C for 15 minutes, followed by 180 deg C (160 deg C for fan oven) at these timings:
Rare: 15 minutes per 450g and an additional 15 minutes.
Medium: 20 minutes per 450g and an additional 20 minutes.
Well done: 25 minutes per 450g and an additional 25 minutes.
7. During the roasting process, baste the lamb rack with the remaining marinade.
8. Once done roasting, remove the meat from the oven, cover with foil loosely and allow it to rest for 20 minutes before serving. In the meantime, roast the vegetables.
- 3 potatoes, sliced
- 12 baby radishes, tops removed
- 12 baby tomatoes
- 2 tbsp olive oil
- ½ tsp coarse salt
- Pinch of sugar
- Black pepper
1. Place potatoes in a baking tray and add the olive oil, salt, sugar and black pepper.
2. Roast for 30 minutes, add the baby radishes and tomatoes. (above)
3. Roast for another 10 minutes.
4. Serve with lamb.