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Rack of lamb and three veg

Prep Time10 mins
Cook Time20 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.