Spiced Rack of Lamb with Honey Roasted Root Vegetables

Fancy something a little different for Easter this year? Then what about serving up a showstopping Spiced Rack of Lamb with Honey Roast Root Vegetables? Better still it can all be cooked in one tray and in under 1 hour, meaning you have more time to spend with your friends and family on Easter Day!

📝 Ingredients

• 3 teaspoons whole cumin seeds
• 3 teaspoons whole coriander seeds
• 2 teaspoons chilli flakes
• 2 teaspoons cinnamon
• Salt and pepper (to taste)
• 3 tablespoons olive or rapeseed oil
• 2 lamb racks (6 bone, French trimmed, approx. 400g each)
• 3 tablespoons runny honey
• 1.5 kg mixed root vegetables (chopped into large chunks (I used parsnip, sweet potatoes, beetroot and carrots))
• 2 tablespoons olive or rapeseed oil
• Green Vegetables or salad (optional)

👨‍🍳 Instructions

1. 1Take the lamb out of the fridge 20-30 mins before starting to make this recipe.
2. 2Preheat the oven to 220C / 200C / gas mark 7 / 425F.
3. 3Grind the cumin and coriander seeds in a pestle and mortar and add the chilli, cinnamon, salt and pepper, followed by 3 tablespoons of oil. Mix together thoroughly.
4. 4Use half of this spice paste to coat the lamb racks. Smear the paste all over every surface of the lamb and set aside.
5. 5Add the honey to the remaining half of the spice paste. Mix thoroughly and set aside.
6. 6Cut the vegetables into large chunks and place in a large roasting tray. Drizzle over the remaining 2 tablespoons of oil and turn the vegetables to coat evenly in the oil. Place the vegetables in the preheated oven for 15 minutes (see note).
7. 7Meanwhile, heat a non-stick frying pan over a medium heat and sear the lamb on all sides – about 1 minute each side, but 2 minutes on the fatty side.
8. 8Remove the roasting tray from the oven and place the seared lamb racks on top of the vegetables, fatty side up.
9. 9Roast the lamb for 25-30 mins for medium, 35-40 mins for well done.
10. 10Remove the lamb from the oven and put on a board to rest.
11. 11Add the reserved honey and spice paste mixture to the vegetables and stir to coat the vegetables. Put the vegetables back in the oven for a further 10 minutes, while the lamb rests.
12. 12Carve the lamb and arrange on top of the vegetables, drizzled with a little of the honey glaze from the bottom of the tin.
13. 13Alternatively serve the lamb as a guard of honour on top the vegetables, to make a beautiful centrepiece, and carve at the table.
14. 14Serve the dish just as it is or with green vegetables or a salad.