rack of lamb and three veg recipe
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Rack of lamb and three veg

dinner for two

rack of lamb with spinach, peas and baby carrots

rack of lamb and three veg recipe

Rack of lamb and three veg

As a child I couldn’t eat lamb. It was my worse nightmare, and I would rather starve for the day than even consider tasting it. All mother’s efforts aimed to convince me of how tasty the lamb is were completely useless. But it is funny how things change. And how as you grow up you begin to appreciate the finer things in life. I first cooked lamb only two years ago, as part of my practice during Culinary Arts studies. Then, I had to cook it in the restaurant. About 30-35 portions of lamb rump – just for the lunch service. Now for someone who doesn’t appreciate lamb, that’s a struggle. But eventually I came to appreciate it, and I started to cook it at home too. Now I *adore* lamb. Especially the rack of lamb, which I believe is the ultimate treat.

The rack of lamb is one of those cuts that require minimal cooking. The meat is extremely tender, so it only needs a couple of minutes in a hot pan, then about 10-15 minutes in the oven (depending on size). What I love about this dish is that it can be prepared in about 30 minutes and doesn’t require too much planning. It makes a great dinner for two and it is under 500 kcalories. And if you’re looking for a dessert, try my lemon and marigold tart: it is sharp and zingy and perfect for the summer.

Rack of lamb and three veg

Prep 10 mins
Cook 20 mins
Servings: 2 portions


  • 1 rack of lamb 6 bones
  • 150 g baby spinach
  • 100 g fresh peas
  • 6-10 baby carrots
  • 30 g butter
  • 1 lemon - just the juice
  • 1 tsp honey
  • oil for frying
  • salt
  • pepper


  • Preheat the oven at 180C.
  • Season the lamb with salt and pepper and seal in a hot pan for 2-3 minutes. Transfer on a tray and continue cooking in the oven for about 10-15 minutes (depending on size). Let the meat rest for 10 minutes, then slice.
  • Place a knob of butter, the lemon juice and honey into a pan. Add the carrots and enough water to cover. Place a lid on top and allow to cook for 15-20 minutes.
  • Place the spinach and a knob of butter in a medium size pot and cook on low heat until the spinach begins to soften (3-5 minutes). When cooked, strain through a sieve to remove all the liquid.
  • Blanch the fresh peas in salted boiling water for 3-5 minutes.
  • To plate, place 3 slices of lamb on each dish, add half of the spinach, half of the peas and 3-5 carrots.

Andra Constantinescu

I am a classically trained chef, with a BSc in Culinary Arts and a Masters Degree in Food Business Management.

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