Entertaining

Herb-roasted lamb racks

Name: Herb-roasted lamb racks
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 2 tsp ground cumin; 1 garlic bulb, cloves peeled, plus whole-roasted garlic bulbs (optional), to serve; Finely grated zest of 3 lemons; 1 bunch rosemary, leaves picked; 1 bunch thyme, leaves picked; 100ml extra virgin olive oil; 3 x 8-bone French-trimmed lamb racks; 8 bay leaves; Grilled flatbread, zaatar (Middle Eastern spice mix) and sliced spring onion, to serve

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Head chef of The Potting Shed, Paul McGrath, spruces up lamb with a spiced marinade. These lamb racks are the perfect lunch roast whether you're entertaining in summer, or inside and cosy in winter.

2 tsp ground cumin
1 garlic bulb, cloves peeled, plus whole-roasted garlic bulbs (optional), to serve
Finely grated zest of 3 lemons
1 bunch rosemary, leaves picked
1 bunch thyme, leaves picked
100ml extra virgin olive oil
3 x 8-bone French-trimmed lamb racks
8 bay leaves
Grilled flatbread, zaatar (Middle Eastern spice mix) and sliced spring onion, to serve

Method

1.

To make marinade, place cumin, garlic, lemon zest, herbs and 1/4 cup (60ml) oil in a food processor. Season, then whiz to a paste. Spread over the lamb, then chill for at least 3-4 hours to marinate (remove from the fridge 1 hour prior to cooking).
2.

Preheat oven to 200°C. Brush off most of marinade and discard. Heat remaining 2 tbs oil in a large frypan over medium-high heat. In batches, cook lamb for 4 minutes each side or until browned. Place the bay leaves in a roasting pan and top with lamb racks. Roast for 8 minutes for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 10 minutes.
3.

Carve the lamb racks and serve with flatbreads sprinkled with zaatar and onion.