Tied Lamb Rack with Veggies

Average: 0 (0 votes)
(0 votes)
Tied Lamb Rack with Veggies
share Share
bookmark_border Copy URL
40 min.
ready in 1 hr 25 min.
Ready in

Healthy, because

Even smarter

This visually appealing meal is sure to wow your guests, and is a great source of protein from the lamb, antioxidants from the tomatoes and vitamin C from the carrots.

If tying the rack is difficult, you can always serve the lamb flat with the stuffing spooned on top of it. 


2 Rack of lamb (with long rib bones)
olive oil
6 sticks Celery
5 carrots
6 tomatoes
4 cloves garlic cloves
unwaxed lemons (zested)
5 Red onions
4 eggs
freshly ground peppers
3 Tbsps parsley
3 Tbsps chopped Basil
10 fresh Bread roll
10 bay leaves
How healthy are the main ingredients?
Celerygarlic cloveparsleyBasilolive oilcarrot

Preparation steps

Wash the racks of lamb and pat dry. Rub with olive oil, salt and pepper.

Wash and finely dice the celery. Peel and finely dice the carrots. Wash, halve and deseed the tomatoes and cut into small pieces. Peel and finely chop the garlic. Peel and finely chop 1 onion. Peel the other onions and cut into thickish wedges.

Cut away the crusts of the bread rolls, break up the crumb, put into a bowl and mix with 6 tbsp olive oil. Beat the eggs and mix with the parsley, basil, salt and pepper. Add to the breadcrumbs. Add the chopped onions, garlic, celery, carrots and tomatoes and mix well.

Brush a medium-sized roasting dish with oil. Put the onion wedges and bay leaves on the base of the roasting dish. Form the racks of lamb into a crown and secure with roulade needles (or tie together). Place the crown roast in the roasting dish and fill with the bread stuffing.

Put into a preheated oven (400°F) and roast for about 45 minutes until golden brown.

Serve the rack of lamb with the onions and roast potatoes.