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    Citrus Spiced Rack of Lamb with Balsamic Vegetables

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    Citrus Spiced Rack of Lamb with Balsamic Vegetables

    Give spring lamb some added zing with this citrus spice rub. French trimmed racks of lamb on the Meat Service Counter come from the Farmhouse Lamb range. This lamb is exclusive to Waitrose and is produced by a select group of farmers dedicated to the highest standards of animal husbandry. Buy three even-sized lamb racks and calculate the cooking time according to the average weight of one rack

    • Preparation time: 35 minutes, plus at least 1 hour marinating
    • Cooking time: 25 minutes per 500g plus 10 minutes for medium and 20 minutes for well done
    • Total time: 2 hours 50 minutes 60 minutes 60 minutes 50 minutes

    Serves: 6


    • 3 even-sized French trimmed racks of lamb, about 1.5kg in total
    • For the spice rub
    • 8 cardamom pods
    • 1 tsp cloves
    • 1 tsp black peppercorns
    • 1 tsp coriander seeds
    • 1 tsp crushed chillies
    • 1 tsp fennel seeds
    • 1 tsp Maldon Sea Salt
    • Zest and juice of 1 lime
    • For the vegetables
    • 3 tbsp olive oil
    • 4 leeks, washed and cut into 2.5cm pieces
    • 4 red peppers, deseeded and cut into 2.5cm pieces
    • 2 bunches asparagus
    • 3 tbsp balsamic vinegar
    • ½ pack fresh flat leaf parsley, roughly chopped


    1. Place all the ingredients for the spice rub, except for the salt and lime, in a pan and heat gently over a low heat for 2 minutes, stirring constantly. Leave to cool and then grind with a pestle and mortar or a spice grinder.
    2. Weigh the lamb and calculate the cooking time (see Cooking time, above). Then score the fatty side of the lamb. Place the lamb in a roasting tin, bone side down. Mix the lime zest and sea salt into the ground spices and rub all over the lamb. Cover and leave to marinate for 1 hour in the fridge or chill overnight.
    3. Preheat the oven to 200°C, gas mark 6, then roast the lamb for the calculated time.
    4. About 25 minutes before the lamb is cooked, heat the oil in a large pan, add the leeks and red peppers, cover and cook gently over a medium heat, stirring occasionally for 12 minutes. Trim the asparagus into 7cm lengths, removing and discarding the coarse ends, and add to the leeks and peppers with the balsamic vinegar. Cook uncovered for 10-12 minutes, stirring frequently until most of the liquid has evaporated. Keep warm on a large serving platter.
    5. Once cooked, transfer the lamb racks to a carving board and allow to rest for 5 minutes loosely covered in foil. Add the lime juice to the lamb juices in the roasting tin and heat gently on the hob for 2-3 minutes.
    6. Carve the lamb into cutlets and arrange around the glazed vegetables, then drizzle over the pan juices and season. Sprinkle with parsley and serve immediately.

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    Cook's tips

    If marinating overnight, allow the lamb to come to room temperature for 30 minutes before cooking.


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