Grilled Rack of Lamb Recipe

Name: Grilled Rack of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 bones' worth Rack of lamb; 2 Potatoes; 1/2 head Broccoli; 2 sprigs Rosemary; 1 tbsp Olive oil; 10 grams Anchovies, finely minced; 1 clove Garlic, finely minced; 1 sprig Rosemary, finely minced; 1 heaped tablespoon White wine vinegar; 3 tbsp White wine; 1 tsp Chicken soup stock granules; 3 drops Soy sauce

Servings: persons

8 bones' worth Rack of lamb
2 Potatoes
1/2 head Broccoli
2 sprigs Rosemary
1 tbsp Olive oil
10 grams Anchovies, finely minced
1 clove Garlic, finely minced
1 sprig Rosemary, finely minced
1 heaped tablespoon White wine vinegar
3 tbsp White wine
1 tsp Chicken soup stock granules
3 drops Soy sauce

1
Take the rack of lamb out of the fridge 1-2 hours before cooking.
2
Slice a lattice pattern into the side with the fat on.
3
Season it all over with salt and pepper.
4
Cut the potatoes into bite-sized chunks and the broccoli into small pieces.
5
Boil until still a little firm.
6
Add a little vegetable oil to a frying pan and cook the meat on the fat-side first on a medium heat.
7
After 2 minutes turn the heat down to low and cook carefully.
8
When the fat-side has crisped up, cook the other side of the meat in the same way.
9
Don't cook the sides at this point.
10
When both surfaces of the meat are crispy it's ready for the next step.
11
Take the meat out of the pan and add the potatoes into it instead.
12
Season with salt and cook on a high heat.
13
Place the potatoes on a heat-resistant plate and lay the 2 sprigs of rosemary on top.
14
Place the rack of lamb on top of that with the fat-side up.
15
Bake for 7-8 minutes in an oven preheated to 180-190C.
16
Take everything out of the oven and remove the meat.
17
Mix the broccoli with the potatoes, put the meat back on top and cook in the oven again for a further 8 minutes.
18
Cover everything with a sheet of aluminium foil to keep the heat in for 10-20 minutes.
19
Make the sauce in this time.
20
[The Sauce] Add the ingredients marked with into the same frying pan that the meat was in and place on a medium heat.
21
Once fragrant, turn to a high heat, add the white wine vinegar, reduce everything down, then add in the white wine.
22
Adjust the flavour with the chicken soup stock granules and soy sauce.
23
Cut the meat just before serving and pour over the sauce to complete.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 bones' worth Rack of lamb, 2 Potatoes, 1/2 head Broccoli, 2 sprigs Rosemary, and more.

Yes, Grilled Rack of Lamb falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Rack of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions