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    Rack of Lamb with Chilli, Garlic and Oregano Crust

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    Rack of Lamb with Chilli, Garlic and Oregano Crust

    Add some spice to this tender joint of lamb and serve with a cooling cucumber and onion salad for an impressive summer supper. Use dried oregano, rather than fresh, as it has a more intense flavour

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 2


    • 1 tsp dried oregano
    • 1 large red chilli, deseeded and finely chopped
    • 2 cloves garlic, finely chopped
    • 1 tsp each of coarse sea salt
    • Grated rind and juice of 1 lemon
    • 1 tbsp olive oil
    • Waitrose Welsh French Trimmed Rack of Lamb
    • For the salad:
    • Half a cucumber
    • 1 red onion, sliced
    • 3 tbsp fresh mint, chopped
    • Salt and freshly ground black pepper


    1. Preheat the oven to 200°C, gas mark 6. Place the chilli, garlic, salt, oregano and lemon rind in a bowl and mix well with the olive oil.
    2. Press the chilli mixture all over the lamb, patting on well. Place in a roasting tin and cook for 25 minutes, turning once during cooking
    3. Peel the cucumber, halve lengthways and scoop out the seeds. Slice the flesh into strips and place in a bowl with the red onion, mint and lemon juice. Season well to taste.
    4. Remove the lamb from the oven and leave, wrapped in foil, in a warm place for 10 minutes before carving. Carve into cutlets allowing three per person.
    5. Serve with the cucumber salad.

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    Add 450g of baby new potatoes and 2 red peppers, deseeded and sliced to the lamb in the roasting tin. Toss in any remaining chilli mixture, add a sprinkling of coarse salt and an extra splash of olive oil. Cook the vegetables with the lamb and serve with the cutlets and salad


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