Rack of lamb with steamed vegetables Header

Rack of lamb with steamed vegetables header Image: Msi Muzi Mathebula

Rack of lamb with steamed vegetables: Fancy home cooking

Make something special for your family this weekend. Our rack of lamb with steamed vegetables is the perfect meal for a cosy night in or a fancy dinner party.

Rack of lamb with steamed vegetables Header

Rack of lamb with steamed vegetables header Image: Msi Muzi Mathebula

Do you want to stay in this weekend and cook something special for your loved ones? Cooking something that will be right at home in a fancy restaurant doesn’t need to be complicated. A rack of lamb with steamed vegetables is super simple but also copies what they do at expensive restaurants. The lamb is tasty and perfectly cooked on the bone while the vegetables add colour and nutrients for the whole family.

Tips for your rack of lamb with steamed vegetables

Frenching is a way of making a rib rack look nice and presentable. You can either ask your butcher to do it for you or if you have the knife skills, do it yourself with cold meat. When cooking, use a meat thermometer. Many factors can affect cooking time like the shape of the roast, the fat marbling and your individual oven characteristics. You don’t want to overcook this amazing rack of meat.

Lightly steam your vegetables like carrots, broccoli, green beans and any other favourites. When they are done steaming, pan-fry them in a bit of butter with salt and black pepper.

Make something special for your family this weekend. Our rack of lamb with steamed vegetables is the perfect meal for a cosy night in or a fancy dinner party.

Rack of lamb with steamed vegetables recipe

5 from 2 votes
Recipe by Msi Muzi Mathebula Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

30

minutes
Resting Time

15

minutes
Total time

1

hour 

45

minutes

Ingredients

  • 1 or more Frenched lamb rib racks with 7 to 8 ribs each

  • For each rib rack:
  • 2 tsp Fresh rosemary, chopped

  • 1 tsp Fresh thyme, chopped

  • 2 cloves Garlic, minced

  • Salt

  • Freshly ground black pepper

  • 2 tablespoons Extra virgin olive oil

Method

  • Marinading the lamb
  • Rub rib rack(s) all over with a mixture of rosemary, thyme, and garlic. Rub with salt and freshly ground black pepper. Place in a thick plastic bag with olive oil.
  • Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container to catch any leaks.
  • Marinate in the refrigerator overnight.
  • Cooking the rack of lamb
  • Remove the lamb from the refrigerator 1½ to 2 hours before you cook it so that it comes to room temperature. If the meat is not at room temperature, it won’t cook evenly and may still be raw inside while the outside is cooked.
  • Preheat the oven to 200°C.
  • Arrange the oven rack, so the lamb will be in the middle of the oven.
  • Score the fat, about 2cm apart.
  • Rub the rack all over with more salt and pepper. Place the lamb rack bone-side down (fat side up) on a roasting pan lined with foil. Wrap the exposed rib bones in a little foil so they don’t burn.
  • Place the roast in the oven at 200°C for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.
  • Then, lower the heat to 180°C. Cook for 10 to 20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb).
  • A meat thermometer inserted into the thickest part of the meat should read 125°C for rare or 135°C for medium-rare.
  • Rest the roast for 15 minutes before cutting and serving.
  • Cut lamb chops away from the rack by slicing between the bones.
  • Serve with steamed vegetables

Notes

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