Mary Berry Roast Rack of Lamb

The first time I made rack of lamb, I was sweating more than the lamb. It felt like the sort of thing that belonged on a silver platter at Downton, not my mismatched weeknight table. I worried it’d overcook, underseason, or just flop entirely.

And honestly? The first go wasn’t great. I forgot to sear the meat first and ended up with lamb that looked poached. But then I followed Mary’s recipe, trusted the resting time, and added the simplest creamy celeriac purée on the side—and suddenly it was all chef’s kiss. Now I whip this out for birthdays, anniversaries, or just when I want to feel like I’ve got my life together.

Let me show you how to get it just right—even if it’s your first go.

WHY THIS ONE WORKS SO WELL

Most rack of lamb recipes overcomplicate things. Mary’s doesn’t.

• Herb rub + hot sear: You get that gorgeous crust without drying it out.
• Bay leaves under the lamb: Slight trick, massive aroma. They infuse from the bottom up.
• Celeriac purée: Creamy, earthy, subtle—way easier than mash, and it elevates the whole dish.
• Resting the meat: Crucial. Skip it and you’ll lose half the juices on the board.

And this isn’t just fancy for fancy’s sake—it’s proper comfort food with a posh edge.

INGREDIENTS + WHY THEY MATTER

For the Lamb

• 2 French-trimmed racks of lamb – You want them neat with fat trimmed to a thin layer. I get mine from the butcher to be sure.
• Sunflower oil (1 tbsp) – Neutral oil that won’t overpower the herbs.
• Fresh thyme (2 tbsp) + parsley (1 tbsp) – Fresh is key. Dried just doesn’t pop in this.
• Butter (1 knob) – For searing. It foams, caramelises, and adds richness.
• Bay leaves (4) – Pop them under the lamb while roasting. Fragrant magic.
• Salt & pepper – Season like you mean it.

For the Celeriac Purée

• Butter (30g) – For softening the onion and celeriac.
• Onion (1 small) – Sweetens the purée. I once skipped it—never again.
• Celeriac (450g) – Earthy, subtle, and creamy when blended.
• Chicken stock (200ml) – Adds depth without making it watery.
• Crème fraîche (115g) – Brings lightness and tang. Cream works in a pinch, but it’s richer.

MAKING IT YOURS (WITHOUT RUINING IT)

• No crème fraîche? Sour cream works, or a splash of cream with lemon juice.
• Herb swap: Rosemary instead of thyme is lovely—just go easy.
• Vegetarian purée? Use veg stock—it’s still beautiful.
• No lamb? This method works with bone-in pork loin too—just adjust cook time.

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

What Went Wrong	Why It Happens	How to Fix It
Lamb dried out	Overcooked and didn’t rest it	Use a thermometer and let it rest, always
Lamb lacked flavour	Skimpy on seasoning	Salt and pepper generously before roasting
Purée too thin	Added too much stock	Simmer uncovered to reduce, then blend

HOW TO MAKE MARY BERRY’S ROAST RACK OF LAMB

1. Preheat the Oven
Set to 200°C (180°C fan) or Gas 6. Line a small roasting tin with foil and place bay leaves underneath where the lamb will sit.

2. Prep the Lamb
Rub the racks with a mix of oil, thyme, and parsley. Season all over with salt and pepper.

3. Brown the Meat
Heat a large frying pan until hot. Add butter. Once it foams, brown the racks for 2 minutes per side. You’re not cooking them—just searing.

4. Roast
Place racks over the bay leaves in the tin. Roast for 20–25 minutes for medium-rare (internal temp 57°C). Rest under foil for 10 minutes.

5. Make the Purée
While lamb roasts, melt butter in a saucepan. Sauté onion and celeriac for 5 mins. Add stock, cover, and simmer 15 mins or until soft.

6. Blend
Stir in crème fraîche, season, and blend to a smooth purée. Keep warm.

7. Serve
Slice lamb into chops, arrange over a scoop of purée, and drizzle with any resting juices.

TIPS FROM MY KITCHEN

• I always slice one chop from the centre to check doneness before serving—saves the stress.
• Don’t crowd the pan when browning—do one rack at a time if needed.
• I sometimes add a spoonful of Dijon to the purée—subtle, but lush with lamb.

STORAGE + SERVING

• Fridge: Keeps 2 days in an airtight container.
• Reheat: Low oven (150°C), covered with foil. About 10–15 minutes.
• Freezer: Purée freezes well. Lamb, not so much—it dries out.
• Serve with: Green veg (broccoli, asparagus) and a splash of red wine jus if you’re feeling fancy.

FREQUENTLY ASKED QUESTIONS

Q: Can I prep this in advance?
A: You can sear the lamb and prep the purée ahead. Roast and reheat when ready to serve.

Q: What’s French trimming?
A: It’s when the bones are cleaned and exposed for presentation. Butchers will usually do this if you ask.

Q: Can I make the purée with something other than celeriac?
A: Parsnip works, but it’s sweeter. Celeriac gives it that clean, savoury edge that balances the lamb.

Q: How do I get a crust on the lamb?
A: Proper sear in hot butter, and enough salt. Don’t be shy—it’s what creates that flavourful edge.

Try More Recipes:

• Mary Berry Roast Rack of Lamb
• Mary Berry Rack of Lamb
• Mary Berry Lamb Kofta Kebabs With Tzatziki