DukesHill Products
1 DukesHill Trimmed Rack of Lamb
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Regular price £0.00 Sale price £22.00
Other Ingredients
1 garlic bulb
1 x 400g tin of artichoke hearts, drained and rinsed
4 tsp black olive tapenade
220g baby new potatoes
3 sprigs of rosemary
100g cherry tomatoes


Rated 5 stars by 1 users

Our rack of lamb is the perfect dinner for two. In this recipe the lamb works perfectly with the artichokes and black olive tapenade. A simple, no fuss yet delicious meal.
Category Dinner
Serving 2
Prep Time 10 minutes
Cook Time 30 minutes


  1. Step 1 Preheat the oven to 160°C fan

  1. Step 2 Boil the new potatoes for 15 minutes until you can stick a knife in. Drain the artichoke hearts and cut in half.

  1. Step 3 Place the bulb of garlic, potatoes and artichoke into a roasting tray ready to go in the oven.

  1. Step 4 Pour a generous amount of olive oil over ingredients.

  1. Step 5 Rub olive oil and salt into the lamb and place in a frying pan over a high heat. Sear until all the sides are nice and browned.

  1. Step 6 Place the rack of lamb into the roasting tray with the potatoes and artichokes and sprinkle a few sprigs of rosemary over everything.

  1. Step 7 For a nice pink piece of lamb, cook for 20 minutes. Remove the lamb and allow to rest in some foil.

  1. Step 8 Toss the potatoes and artichokes around in the pan and put back into the oven to cook and crisp up slightly.

  1. Step 9 Place the cherry tomatoes into the pan at this point. Put the oven temperature up to 220°C/200°C fan/gas mark 7.

  1. Step 10 To plate the dish, take 2 tsp of olive tapenade per serving and spread it out ready for the lamb to be placed on top of.

  1. Step 11 Slice the rack of lamb and put 3 slices onto each plate, over the black olive tapenade.

  1. Step 12 Divide the roasted vegetables up between both plates.

  1. Step 13 Serve with green beans or tenderstem broccoli.

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