This delicious Mary Berry Rack of Lamb recipe is a quick and easy meal perfect for special occasions. With its tender, juicy lamb and crispy roasted potatoes, it’s a nutritious dish that can be adapted with common ingredients. Enjoy this elegant feast that’s sure to impress your guests!
This Rack of Lamb Recipe Is From Simple Comfort Cookbook by Mary Berry
Ingredients Needed:
For the Lamb:
- 2 tbsp olive oil, plus 2 tsp (30 ml, plus 10 ml)
- 2 small well-trimmed racks of lamb
- 1 garlic clove, crushed
- 1 tbsp finely chopped fresh mint
- 1 kg potatoes (e.g., Maris Pipers), diced into 1 cm cubes
- 1 tsp honey (5 ml)
- 1 tsp paprika (5 ml)
- Salt and freshly ground black pepper
For the Gravy:
- 25 g butter
- 3 tbsp plain flour (approximately 25 g)
- 100 ml port
- 350 ml hot well-flavoured beef or lamb stock
- 1 tbsp redcurrant jelly
How To Cook Rack of Lamb:
- Preheat the Oven: Preheat your oven to 220°C/200°C fan/Gas 7. Pour 2 tablespoons of olive oil into a large roasting tin and place it in the oven until hot.
- Prepare the Potatoes: Add the diced potatoes to the hot tin, season with salt, and turn them in the oil. Roast for about 10–15 minutes until lightly golden.
- Prepare the Lamb: In a bowl, mix the honey, paprika, and the remaining 2 teaspoons of oil to form a paste. Spread this mixture over the skin side of the lamb. In a hot frying pan, brown the racks on all sides until sealed but still raw in the middle.
- Roast the Lamb: Arrange the browned lamb in the centre of the roasting tin, pushing the potatoes around the edges. Roast for about 15–17 minutes until the lamb is cooked but still pink in the middle.
- Rest the Lamb: Remove the lamb and let it rest. Add the crushed garlic to the potatoes, season, and toss. Return the potatoes to the oven for 2 more minutes, then sprinkle with chopped mint.
- Make the Gravy: Melt the butter in a saucepan, add the flour, and whisk over heat for 10 seconds. Pour in the port and stock, whisking until smooth. Reduce to a thin sauce consistency. Stir in the redcurrant jelly and any lamb juices from resting the lamb.
- Serve: Carve the lamb into chops and serve with garlic minted potatoes and gravy.
Recipe Tips
- Choose the Right Cut: Opt for well-trimmed racks of lamb for even cooking and a tender texture. Look for meat with a good layer of fat for flavor.
- Let the Lamb Rest: After roasting, let the lamb rest for at least 10 minutes. This allows the juices to redistribute, making the meat juicier and easier to carve.
- Use a Hot Oven: Ensure your oven is fully preheated before adding the potatoes and lamb. A hot oven helps achieve crispy potatoes and properly cooked lamb.
- Season Generously: Don’t be shy with salt and pepper on both the lamb and potatoes. Proper seasoning enhances the overall flavor of the dish.
- Adjust Cooking Time: Depending on your oven and the size of the racks, you may need to adjust the cooking time. Use a meat thermometer to check for doneness; lamb should reach an internal temperature of 60°C for medium-rare.
How To Store & Reheat Leftovers
- Refrigerate: Let any leftover rack of lamb cool to room temperature first. After that, wrap it well in plastic wrap or put it in a sealed container. Keep it in the fridge for up to 3 days.
- Freeze: To freeze leftover rack of lamb, wrap it tightly in foil or freezer bags to avoid freezer burn. It can stay frozen for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating.
- Reheating: To reheat leftovers, preheat your oven 350°F, place the lamb in an oven-safe dish, cover it with foil to keep it moist, and heat for about 15-20 minutes or until warmed through. You can also use a microwave on medium power for 2-3 minutes, checking regularly to avoid overcooking.
Nutrition Facts
Serving Size: 1 serving (113g or about 4 oz)
- Calories: 202
- Total Fat: 11.05g
- Saturated Fat: 4.34g
- Cholesterol: 64mg
- Sodium: 63mg
- Potassium: 311mg
- Total Carbohydrate: 0.04g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 19.81g
Try More Mary Berry Recipes:
- Mary Berry Lamb Tagine
- Turkey Crown With Orange
- Mary Berry Sage And Onion Stuffing Balls
- Mary Berry Chilli Burgers
- Mary Berry Pan Fried Halloumi
Mary Berry Rack of Lamb
Description
This delicious Mary Berry Rack of Lamb recipe is a quick and easy meal perfect for special occasions. With its tender, juicy lamb and crispy roasted potatoes, it’s a nutritious dish that can be adapted with common ingredients. Enjoy this elegant feast that’s sure to impress your guests!
Ingredients
For the Lamb:
For the Gravy:
Instructions
- Preheat the Oven: Preheat your oven to 220°C/200°C fan/Gas 7. Pour 2 tablespoons of olive oil into a large roasting tin and place it in the oven until hot.
- Prepare the Potatoes: Add the diced potatoes to the hot tin, season with salt, and turn them in the oil. Roast for about 10–15 minutes until lightly golden.
- Prepare the Lamb: In a bowl, mix the honey, paprika, and the remaining 2 teaspoons of oil to form a paste. Spread this mixture over the skin side of the lamb. In a hot frying pan, brown the racks on all sides until sealed but still raw in the middle.
- Roast the Lamb: Arrange the browned lamb in the centre of the roasting tin, pushing the potatoes around the edges. Roast for about 15–17 minutes until the lamb is cooked but still pink in the middle.
- Rest the Lamb: Remove the lamb and let it rest. Add the crushed garlic to the potatoes, season, and toss. Return the potatoes to the oven for 2 more minutes, then sprinkle with chopped mint.
- Make the Gravy: Melt the butter in a saucepan, add the flour, and whisk over heat for 10 seconds. Pour in the port and stock, whisking until smooth. Reduce to a thin sauce consistency. Stir in the redcurrant jelly and any lamb juices from resting the lamb.
- Serve: Carve the lamb into chops and serve with garlic minted potatoes and gravy.
Notes
- Choose the Right Cut: Opt for well-trimmed racks of lamb for even cooking and a tender texture. Look for meat with a good layer of fat for flavor.
- Let the Lamb Rest: After roasting, let the lamb rest for at least 10 minutes. This allows the juices to redistribute, making the meat juicier and easier to carve.
- Use a Hot Oven: Ensure your oven is fully preheated before adding the potatoes and lamb. A hot oven helps achieve crispy potatoes and properly cooked lamb.
Season Generously: Don’t be shy with salt and pepper on both the lamb and potatoes. Proper seasoning enhances the overall flavor of the dish.
Adjust Cooking Time: Depending on your oven and the size of the racks, you may need to adjust the cooking time. Use a meat thermometer to check for doneness; lamb should reach an internal temperature of 60°C for medium-rare.
Mary Berry Rack of Lamb