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On the bone for maximum flavour, these mini lamb racks taste delicious with red peppers and basil pickle in this quick spring recipe.


Rack of Lamb

  1. Remove your lamb racks out of the packaging, pat dry and bring to room temperature
  2. Pre heat your oven to 215ºc
  3. Season the lamb with a little sea salt
  4. Sear the lamb over high heat in a fry pan until the fat starts to render & the meat is nicely coloured
  5. Place into a roasting tray
  6. Roast for 12 to 15 minutes on the fat then turn for 2 minutes more on the meat side for medium rare
  7. Leave to rest in a warm place for a minimum of 5 minutes

Red Pepper Pickle

  1. Burn the peppers over a open flame until black all over
  2. Dip the peppers into a bowl of ice cold water
  3. Carefully rub away all the burnt skin leaving the sweet smoky flesh
  4. Cut the flesh into thin strips
  5. Heat a fry pan
  6. Add a drop of olive oil & sauté the peppers for a few seconds with the garlic
  7. Deglaze the pan with the sherry vinegar
  8. Remove from heat & add the remaining olive oil
  9. Slice the basil leaves into thin strips then toss through the pepper mix

To Serve

  1. Place the peppers onto the centre of a warm serving plate
  2. Slice the lamb cutting through the gaps between the bones into chops & sit on the peppers
  3. Enjoy with new season potatoes