Rack Up A Baa-rgain

Baharat-spiced Lamb Rack

Serves: 4

Prep time: 5 mins

Cook time: 35 mins

Ingredients

2 lamb racks  (usually delivers 6-8 cutlets) from Meat department at Frewville and Pasadena)

40g Baharat spice per lamb rack ( from Spicebar at Frewville and Pasadena)

1 tblsp Mr Nick’s Extra Virgin Olive Oil per lamb rack

Salt, pepper to taste

Method

• Pre heat oven to 220°C.

• Season lamb racks with salt and pepper, rub with olive oil and smother with Baharat spice   

• Heat a frying pan over medium-high heat and brown the lamb well, meaty side down, for 3 minutes.

• Turn and brown the other side for a further 2 minutes.  Transfer racks to a large roasting pan.

• Roast for 10 minutes for medium and 15 minutes for well done or until cooked to your liking.  (see cooking times tip)

• Remove the lamb and place onto a warm serving platter.

Cover loosely with foil and rest for about 5-10 minutes before carving.

Cooking times

This will vary according to the size of the lamb rack and if you prefer the meat to be blush pink, rosy red or more browned inside.

A meat thermometer helps achieve exactly the “doneness” you prefer.  Remember to poke the thermometer into the centre or thickest part of the lamb rack.

We stock cooking thermometers in the kitchenware aisles at Frewville and Pasadena.

A handy guide to lamb rack cooking times and temperatures:

Rare: 24 mins per 500g – remove from oven at 58 C.

Medium: 33 mins per 500g    – remove from oven at 65 C.

Well done: 43 mins per 500g  – remove from oven at 70 C