Mary Berry Rack of Lamb

I made this rack of lamb for a small dinner party where I wanted to look like I knew what I was doing—but not spend the whole night faffing in the kitchen. This one absolutely delivered.

The first time? I forgot to preheat the tray for the potatoes. They came out soft and sulky instead of golden and crisp. And I didn’t let the lamb rest long enough, so the juices ran everywhere when I sliced it. Second time round, I nailed it. Hot tray, crisp spuds, rested lamb, and a glossy gravy that felt fancy but took no time. Now it’s my not-so-secret showstopper.

Let me walk you through how to get it right.

WHAT MAKES THIS RECIPE SPECIAL

It’s that perfect balance of ease and elegance:

• The lamb is flash-seared for flavour, then roasted just long enough to stay blushing pink inside.
• The potatoes roast underneath, soaking up all that good lamb flavour.
• A port and redcurrant gravy brings a sweet-savoury finish that tastes way fancier than the effort required.
• One roasting tray, one saucepan, zero fuss.

It’s the kind of dish that makes you look like a better cook than you are—and we love that.

INGREDIENTS + WHY THEY MATTER

FOR THE LAMB + POTATOES

• Racks of Lamb (2 small, trimmed) – Go for well-trimmed ones with the bone exposed (aka “frenched”) for that classic look and easy carving.
• Olive Oil (2 tbsp + 2 tsp) – For crisping the potatoes and mixing into the lamb glaze.
• Honey (1 tsp) – Adds a subtle sweetness that caramelises beautifully on the lamb.
• Paprika (1 tsp) – Smoky warmth, balances the honey.
• Potatoes (1kg) – Maris Pipers work best. Cut small (1cm cubes) so they roast fast and get crispy.
• Garlic (1 clove, crushed) – Tossed with the potatoes at the end for a soft, savoury finish.
• Fresh Mint (1 tbsp) – Chopped and sprinkled over for a fresh herbal lift.
• Salt + Pepper – Season generously!

FOR THE GRAVY

• Butter (25g) + Plain Flour (3 tbsp) – Your classic roux base.
• Port (100ml) – Rich, sweet depth that matches beautifully with lamb.
• Beef or Lamb Stock (350ml) – Hot and full-flavoured. Homemade or a good-quality cube.
• Redcurrant Jelly (1 tbsp) – Brings sweetness and shine. A traditional pairing with lamb.

MAKING IT YOURS (WITHOUT RUINING IT)

• No port? Red wine works, or a splash of balsamic and extra stock.
• No redcurrant jelly? Try cranberry sauce, or skip it entirely—it’s still good.
• Vegetarian guest? Make the potatoes and gravy, and serve with grilled mushrooms or feta-stuffed peppers.
• Feeding more? Double the recipe and roast two trays—rotate them halfway.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Potatoes too soft	Oven/tray not hot enough	Always preheat the tin with the oil inside
Lamb overcooked	Too long in the oven or didn’t rest	Pull at 15–17 mins and rest for 10
Gravy too thick/lumpy	Roux or wine added too quickly	Whisk constantly and pour slowly
Not enough gravy	Forgot to scrape pan juices	Always deglaze and use lamb resting juices too

HOW TO MAKE MARY BERRY’S RACK OF LAMB

1. Heat the Oven + Tray
Preheat to 220°C (200°C fan)/Gas 7. Pour 2 tbsp olive oil into a large roasting tin and heat in the oven until hot.

2. Roast the Potatoes
Add the diced potatoes to the hot tin. Season and toss to coat. Roast 10–15 mins until just golden.

3. Prepare the Lamb Glaze
In a bowl, mix 2 tsp olive oil with honey and paprika. Rub this paste over the skin side of the lamb.

4. Sear the Lamb
In a hot frying pan, brown the lamb racks on all sides until sealed.

5. Roast the Lamb
Nestle the lamb in the centre of the roasting tin, with potatoes around the edges. Roast for 15–17 mins for medium-rare.

6. Rest + Finish Potatoes
Remove the lamb and rest under foil. Add garlic to the potatoes, toss, and roast 2 mins more. Sprinkle with chopped mint.

7. Make the Gravy
Melt butter in a pan. Stir in flour and cook 10 seconds. Gradually whisk in port, then stock. Simmer until thickened. Stir in redcurrant jelly and any lamb juices.

8. Serve
Slice lamb into chops. Serve with minted potatoes and a generous pour of gravy.

TIPS FROM MY KITCHEN

• I pat the lamb dry before searing—helps it brown fast.
• I keep the potatoes in small cubes so they crisp up in time.
• I pour boiling water over the stock cube so it’s ready to go straight into the gravy.

STORAGE + SERVING

• Fridge: Store leftover lamb and potatoes separately. Keeps 3 days.
• Freezer: Freeze carved lamb slices wrapped in foil for up to 3 months.
• Reheat: Oven at 180°C, lamb covered with foil, 15 mins. Potatoes uncovered for crisping.
• Serve with: Green beans, steamed carrots, or minted peas.

FREQUENTLY ASKED QUESTIONS

Q: How do I know when the lamb is done?
A: Use a thermometer—60°C internal for medium-rare. Or slice into one chop to check.

Q: Can I prepare anything ahead?
A: Yes! Dice the potatoes and mix the glaze earlier in the day. You can also make the gravy base (without stock) and reheat it.

Q: Can I use boneless lamb?
A: You can, but racks of lamb give a lovely presentation and more flavour from the bone.

Q: What can I use instead of redcurrant jelly?
A: Cranberry, plum, or even a spoon of jam with a splash of vinegar works in a pinch.

Try More Recipes:

• Mary Berry Lamb Kofta Kebabs With Tzatziki
• Mary Berry Rack of Lamb
• Mary Berry Fast-roast Rosemary Leg of Lamb