Roast Rosemary Rack of Lamb

Roast Rosemary and Garlic Rack of Lamb (4 of 13)

Hosting a dinner party for friends but can’t think of what to make in a short amount of time? In situations like these, a quick and easy solution would be to roast a rack of lamb. Roasting is the ideal way to cook a rack of lamb. The process can basically be broken down further into three distinct parts: preparation, roasting and resting.

First, the prep work. Prepare a combination of fresh or dried herbs and spices or create a paste by combining the herbs and spices with a little bit of olive oil and rubbing it over the lamb. For best results, use the following steps for preparation:

  1. Score the fat covering the meat using a crisscross pattern across the surface of the lamb.
  2. Season both sides of the rack with salt and pepper.
  3. Rub the lamb with single herbs, mixtures or herb paste.
  4. Allow to sit at room temperature for 30 minutes before cooking.

What’s the best temperature to roast a lamb rack? Ideally, the best roasting temperatures are between 425 and 450 ° F (about 230°C ). Cooking lamb at high heat preserves the tender and juicy nature of the meat. The lamb rack should cook to a medium pinkish rare in about 12-18 minutes.

For me, I like to sear the lamb before roasting to get a nice brown finishing. This can simply be achieved by heating a salute pan with olive oil until the oil shimmers. Season the lamb generously with salt and pepper, and sear the meaty side for 3-4 minutes until a golden brown colour emerges. If you elect to pan sear before roasting, add herbs, crust or herb paste after searing and before roasting to ensure the lamb remains juicy and succulent.

Roast Rosemary and Garlic Rack of Lamb (10 of 13)

Roast Rosemary Rack of Lamb

Total time: 25 minutes | Serves: 6 (roughly 3 chops each)


  • Two baby back lamb ribs
  • Few sprigs of fresh rosemary
  • Few sprigs of fresh thyme
  • 2 tablespoons of freshly minced garlic
  • 3 tablespoons of olive oil, to rub
  • Salt and black pepper, to season

Roast Rosemary and Garlic Rack of Lamb (2 of 13)


  1. Season the lamb racks first by generously rubbing them all over with olive oil, black pepper, garlic, thyme, and rosemary. Leave to marinade for a few hours, or overnight if desired.Roast Rosemary and Garlic Rack of Lamb (5 of 13)
  2. Preheat oven to 230 degrees celsius and line roasting tray with parchment paper.
  3. Heat sauce pan on medium high. Pour some olive oil to coat and once oil starts shimmering, throw the lamb racks in and brown evenly on both side (roughly 2-3 minutes each side).Roast Rosemary and Garlic Rack of Lamb (7 of 13)Roast Rosemary and Garlic Rack of Lamb (3 of 13)
  4. Transfer browned racks to the preheated oven and roast for 12-15 minutes depending on how “rare” you like your lamb.Roast Rosemary and Garlic Rack of Lamb (8 of 13)
  5. Let the rack sit for a few minutes (can cover with an aluminium tent foil) to let the juices run so that the lamb chops will be tender upon serving.Roast Rosemary and Garlic Rack of Lamb (12 of 13)
    Roast Rosemary and Garlic Rack of Lamb (1 of 13)

Sumac grilled lamb chops with lemon pea mash

Sumac lamb chops with pea mash (1 of 3)

After having disappeared mysteriously for a month (I got caught up with work amongst other things), the girl is back in the kitchen. This time, she is back experimenting with sumac and lamb chops. Some of you may be wondering “what the heck is sumac?”. So before I digress into the finer details of the recipe, let me give you a brief description of what sumac is, its origins, and more importantly, why you should have it in your spice cabinet!


Sumac is one of the most ancient spices that one should readily have at their disposal

The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. While it’s less common, the berries may also be sold whole. Ground sumac is a versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice. A small sprinkle also adds a beautiful pop of color to any dish.

Sumac is a widely used, essential spice in Middle Eastern and Mediterranean cooking. It’s used in everything from dry rubs, marinades, and dressing. But its best use is sprinkled over food before serving.

It’s great over vegetables, grilled lamb, chicken and fish. Ground sumac also makes a nice, flavorful topping on dips like hummus.

Thanks to the recommendation from my Iranian friend (who I highly respect when it comes to the culinary scene), I’ve decided to experiment with sumac and grilled lamb chops tonight. Given how busy I am, in order to save time, I opted to create a quick and simple lemon pea mash as a side. The two complement each other harmoniously, both in flavours and in colours.

INGREDIENTS: (serves one)

  • 2 lamb cutlets
  • 2 teaspoons of sumac
  • 1 teaspoon of garlic powder
  • 1 cup frozen peas
  • 1 knob of butter
  • Juice of half a lemon
  • 1 tablespoon of olive oil
  • Sea salt


  1. Place cutlets in a non-reactive bowl. Drizzle with olive oil and generously sprinkle sumac, garlic powder, and salt all over.
  2. Sumac lamb chops with pea mash (18 of 18)Cook the peas in a saucepan of boiling water (~1.5 cups) and boil for roughly 10 minutes until soft. Stir in the knob of butter, the lemon juice, and a dash of sea salt.

Sumac lamb chops with pea mash (16 of 18)3. With a potato masher or fork, lightly crush the pea mixture until it resembles a mash.

Sumac lamb chops with pea mash (13 of 18)4. Meanwhile, coat a cast iron pan with olive oil and turn the hob to a high heat. Pan-fry the lamb chops 2-3 minutes on both sides depending on how well done you like your lamb. Cover with foil and set aside for 5 minutes to rest.

Sumac lamb chops with pea mash (12 of 18)5. Layer the pea mash on a plate and stack the lamb chops neatly on top. Serve immediately.

Sumac lamb chops with pea mash (2 of 3)

Sumac lamb chops with pea mash (3 of 18)

Rosemary Crusted Lamb Chops with Grilled Eggplant

Grilled Rosemary Lamb Chops with Eggplant Side (2 of 13)

Hello my little lamb chops!

When it comes to cooking dinner for two, nothing comes easier than the lamb chops – delicate, tender, and oh-so-juicy. Rub with some chopped rosemary, garlic, salt, pepper, and olive oil, and let it sit for a bit, sear all over on high heat, rest for a few minutes, and serve.

A lamb chop is such a lovely tender piece of meat, bursting full of delicate flavours, that you don’t have to do much to it. In fact, the only thing you really have to take care of is not to overcook it. Lamb chops are best served pink (i.e. medium rare) but feel free to cook it for longer if you prefer your meat medium or well.

INGREDIENTS (Serves one):

  • Two lamb chops
  • 1/2 eggplant
  • A few fresh rosemary sprigs
  • 2 garlic cloves, diced
  • Olive oil
  • Salt and pepper, to taste

Grilled Rosemary Lamb Chops with Eggplant Side (13 of 13)


For Eggplant

1) Slice eggplant at a diagonal, ~3/4 inch thick.

2) Chop fresh rosemary finely. Grind rosemary, 2 tablespoons olive oil, salt and black pepper in a mortar and pestle.

Grilled Rosemary Lamb Chops with Eggplant Side (12 of 13)

3) Brush the olive oil mixture evenly onto the  eggplant slices, reserving some for later.

Grilled Rosemary Lamb Chops with Eggplant Side (11 of 13)

4) Heat griddle pan over medium heat. Oil griddle well and grill the eggplant slices. Brush the exposed eggplant side with the remaining olive oil mixture. Wait a few minutes until griddle marks form then the flip the eggplant slices to char grill the other side. Once chargrilled to perfection, set aside and keep warm.

Grilled Rosemary Lamb Chops with Eggplant Side (10 of 13)


Grilled Rosemary Lamb Chops with Eggplant Side (7 of 13)

For the Lamb Chops:

1) Combine chopped rosemary, diced garlic, 2 tablespoons of olive oil, salt and pepper into mortar and pestle. Ground and pound.

Grilled Rosemary Lamb Chops with Eggplant Side (9 of 13)

2) Marinade the lamb chops on both sides with the olive oil mixture.

Grilled Rosemary Lamb Chops with Eggplant Side (8 of 13)

3) Heat griddle pan on medium-high heat and brush with some olive oil. Once hot, throw in the lamb chops and sear on both sides until done to your liking (~3 minutes each side for medium. Remember, tender lamb chops are best served pink).

Grilled Rosemary Lamb Chops with Eggplant Side (6 of 13)

Grilled Rosemary Lamb Chops with Eggplant Side (5 of 13)

4) Let the chops rest for a few minutes then serve with the char-grilled eggplant as a side. Enjoy!

Grilled Rosemary Lamb Chops with Eggplant Side (3 of 13)



Lazy Lamb Ragout Wholewheat Penne

Lazy Lamb Ragout Penne (14 of 15) Haven’t cooked for some time so I have been naturally aching to scratch that creative “itch”. Last week, I so happened to catch up with a good friend of mine who also happens to be a culinary aficionado. Admittedly, he is way more refined than me when it comes to the palate; at least he has experienced firsthand what it is like to work in a 3-star michelin restaurant. “Priceless experience”, he would say. He was kind enough to share with me two ‘secret’ recipes (well, not so much of a secret any longer after I publish it on KitchenMess) that will take no longer than 30 minutes to prepare and cook. One is the lazy man’s guide to a tasty ragout which I am about to share with you right now. INGREDIENTS (serves one):

  • 1 sausage (I used lamb, hence the name “lazy lamb ragout”)
  • 1 can of diced tomatoes in sauce (~411g tin)
  • 1 tablespoon of tomato paste
  • 1 teaspoon of worcester sauce
  • 1 chopped small onion/shallot
  • 1 bunch of torn basil leaves
  • 1 cup wholewheat penne uncooked
  • Salt and pepper, to taste
  • Freshly grated parmesan (optional)


1) Heat saucepan, add a knob of olive oil and then throw in the diced shallots.  After 1-2 minutes, open the can of diced tomatoes and pour all the contents in. Low boil for 20 mins, stirring occasionally. Add 1 teaspoon of worcester sauce and a squirt of tomato paste (~ 1 tablespoon). Season with salt and pepper. Stir until dissolved. Lazy Lamb Ragout Penne (3 of 15) 2) While tomato sauce is brewing, de-skin the sausage. Simply use a small knife to peel off all the skin.

Lazy Lamb Ragout Penne (5 of 15)

3) Mash the sausage content with a fork and sprinkle with some black pepper. Lazy Lamb Ragout Penne (6 of 15) 4) Now to cook the pasta. Boil pot of water, add some salt and throw in one cup of dry penne pasta (I used wholewheat here to boost my overall fiber content for the day). Cook according to package instructions (roughly 10-11 minutes for al dente).

5) In the meantime, add the minced lamb mixture into the saucepan with the tomato sauce and with the aid of the fork and slotted spoon, quickly break apart the meat inside the sauce so that it more or less resembles a ragout. Cook for another 5-10 minutes until done.

Lazy Lamb Ragout Penne (7 of 15)

6) By now the pasta should be ready. Drain the pasta in a colander and pour cooked pasta into a serving bowl. Pour the tomato lamb ragout sauce mixture on top of the pasta.

Lazy Lamb Ragout Penne (9 of 15)

Lazy Lamb Ragout Penne (11 of 15)

7)  Sprinkle grated parmesan cheese if desired. And there you go, a 30 minute hearty ragout. Serve and enjoy.Lazy Lamb Ragout Penne (15 of 15)