Lamb with rosemary-chilli onions

Yield: 1 servings

Measure Ingredient
1 \N Rack Lamb
½ teaspoon Stir fry seasoning
½ teaspoon Paprika
1 tablespoon Olive oil
4 \N Red onions; sliced
1 tablespoon Oil
1 \N Whole dried chillies; finely chopped (1
\N \N To 2)
½ teaspoon Dried rosemary
20 grams Butter


Preheat the oven to 180 C.

Using a sharp knife, prepare the rack of lamb by cutting away the band of elastin running across the top. Mix the stir-fry seasoning, paprika and olive oil together.

Brush the seasoned oil onto the lamb.

Heat a small amount of oil in a frying pan and sear the lamb rack to seal the meat.

Place the rack of lamb on a trivet sitting in a roasting pan (using the trivet ensures even heat distribution around the meat).

Pour a little olive oil over the lamb and roast in the oven for 15-18 minutes.

Rosemary Chilli Onions:

Heat the oil in a frying pan and add the chopped chillies. Stir.

Add the sliced onions and saut‚ quickly.

Add the rosemary.

Stew the mixture for 2-3 minutes to soften the onions.

Add the butter and stir until it has melted into the onions.

To serve, slice the lamb rack and serve with the Rosemary Chilli Onions and Spiced Plums (made on 5.30 with Jude, 8 March 1999).

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