Mary Berry Roast Rack of Lamb

This delicious Mary Berry Roast Rack of Lamb is an easy, elegant meal perfect for a special dinner. With tender, juicy lamb and a creamy, comforting celeriac purée, it’s simple to make yet full of flavour. You can use everyday herbs and ingredients, making it a flexible recipe that feels gourmet with minimal effort.

This Roast Rack of Lamb Recipe Is From Quick Cooking Cookbook by Mary Berry

Ingredients Needed:

For the Lamb

• 2 small racks of lamb (French-trimmed)
• 1 tbsp sunflower oil
• 2 tbsp chopped fresh thyme leaves
• 1 tbsp chopped flat-leaf parsley
• Knob of butter
• 4 bay leaves
• Salt and freshly ground black pepper

For the Celeriac Purée

• 30g butter
• 1 small onion, chopped
• 450g celeriac, peeled and diced
• 200ml chicken stock
• 115g full-fat crème fraîche

How To Cook Roast Rack of Lamb:

1. Preheat the oven: Set to 200°C/180°C Fan/Gas 6.
2. Prepare the lamb: Place the lamb racks on a board. In a small bowl, mix the sunflower oil, thyme, and parsley, then rub this mixture over the lamb. Season with salt and freshly ground black pepper.
3. Brown the lamb: Heat a frying pan on high. Add the butter, and once foaming, brown the lamb racks on both sides until golden, but not fully cooked.

Recipe Tips

• Season Generously: Use plenty of salt and pepper on the lamb before cooking. This enhances the flavor and ensures a delicious crust.
• Let It Rest: Always let the lamb rest after cooking. This helps keep the meat juicy as the juices redistribute.
• Use Fresh Herbs: Fresh thyme and parsley give the best flavor. Dried herbs can be used in a pinch, but fresh makes a big difference.
• Check Temperature: Use a meat thermometer to check doneness. Aim for 57°C (135°F) for medium-rare lamb.
• Serve with Green Veggies: Pair the lamb with steamed green vegetables like asparagus or broccoli for a fresh, balanced meal.

How To Store & Reheat Leftovers

• Refrigerate: Transfer Roast Rack Of Lamb to an airtight container and place it in the fridge. It can be stored for up to 2 days.
• Reheating: Preheat your oven to 300°F, place the lamb in a baking dish, cover with foil, and heat for about 10-15 minutes until warmed through. This gentle reheating keeps the lamb juicy without overcooking it.

Nutrition Facts

Serving Size: 1 lamb chop (based on a rack with about 8 chops)

• Calories: 299 kcal
• Total Fat: 17.5 g
• Saturated Fat: 5.9 g
• Cholesterol: 92.5 mg
• Sodium: 102 mg
• Potassium: 389.8 mg
• Total Carbohydrates: 2.9 g
• Dietary Fiber: 1 g
• Protein: 26.7 g

More Mary Berry Recipe:

• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Venison Casserole
• Mary Berry Spatchcock Poussin
• Mary Berry Lentil Shepherd’s Pie
• Mary Berry Pork Stroganoff