Spicy Rack of Lamb with Roasted Vegetables

This one-pot wonder makes a great Sunday roast. If you’re unsure about French trimming the lamb, ask your butcher to do it for you. Spreading the lamb with Harissa paste gives it a warm, spicy flavour while adding a deep red colour that looks stunning on the plate. Using sweet potatoes can also make a nice change from traditional roasties.


2 French-trimmed tacks of lamb (the bones stick out) each cut into half 

4 cloves of garlic, sliced 

1 small bunch of rosemary 

2 tbsp harissa paste 

2 red peppers cut into wedges 

2 courgettes, roughly chopped 

2 sweet potatoes, peeled and cut into wedges 

3 tbsp olive oil 

200g cherry tomatoes on the vine

Serves 4


Preparation Time: 30 minutes

Cooking Time: 30 minutes

  1. Pre-heat the oven to 220⁰C conventional, centre shelf, 210⁰C fan, gas 6
  2. Cut slits in the outer side of the meaty side, and push half the garlic and several sprigs of rosemary
  3. Spread the meaty side of each rack with the harissa paste, and then transfer them to a large roasting tin
  4. Add the rest of the garlic, peppers, courgettes and sweet potatoes. Sprinkle with rosemary leaves
  5. Drizzle with the olive oil and roast for 15 minutes
  6. Turn the vegetables; add the tomatoes and cook for a further 15 minutes until the meat is cooked thoroughly
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