Spiced Roast Lamb Rack

  • 24 Mar - 30 Mar, 2018
  • Mag The Weekly
  • Cookery

For marinade:

· 2tbsp red chilli paste

· 6- 8 cloves garlic, chopped

· 1-inch ginger, roughly chopped

· 2 cups fresh coriander, roughly chopped

· 1 medium onion, roughly chopped

· 1tbsp dried oregano

· 1tbsp green peppercorns, crushed

· Salt, to taste

· 2tbsp vegetable oil

For lamb:

· 500g rack of lamb

· 1 cup mutton stock

· Mix of 2tbsp of apple cider vinegar and ½ tsp of sugar


To marinate, combine all the ingredients in a blender and grind to a smooth paste. Rub the prepared mix into lamb chops. Cover with foil and set aside to marinate for an hour. Preheat the oven to 220°C. Line a baking tray with foil and place the marinated lamb with marinade on it. Sprinkle with half the stock and the vinegar mixture, cover with another piece of foil and roast in the oven for 30-40 minutes. Midway through cooking, sprinkle remaining stock and return to the oven to roast till the meat is tender. Serve hot with a salad and bread.