Recipe by Victoria Dwek

Rack of Lamb with the Best Carrots You Ever Had

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Rack of Lamb with the Best Carrots You Ever Had
Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

1 Hour, 20 Minutes
Diets
- Gluten Free - Low Carb - No Refined Sugar

Most people turn to simple garlic and herbs when preparing lamb. Probably 90% of lamb recipes that you’ll find stick to that flavor profile. But there are even better flavor pairings out there, and this is one of them! The smoked paprika/cinnamon combination is simple but perfect, and the result is beautiful too. As the lamb cooks it also flavors the carrots beneath it (if you’ve never seen people fight over carrots, you will see that happen for the first time). You can also use regular carrots for this recipe. Peel and slice the carrots into quarters by slicing vertically and horizontally.

Ingredients

Lamb

  • 1 rack of lamb, Frenched (see note)

  • salt, for sprinkling

  • black pepper, for sprinkling

  • Pereg Smoked Paprika, for sprinkling

Rub

  • 1 tablespoon agave or honey

  • 1 teaspoon salt

Wine Pairing

Razi’el Syrah Carignan 2018

Directions

1.

Preheat oven to 475 degrees Fahrenheit.

2.

Using a knife, score the top of the lamb in a criss-cross pattern (making shallow slits on a diagonal in both directions). Sprinkle lightly with salt and black pepper.

3.

In a small bowl, combine all rub ingredients. Rub all over the lamb.

4.

Place carrots in a roaster and sprinkle lightly with salt, smoked paprika and cinnamon. Place lamb over carrots. If you have the trimmed pieces of the lamb rack (see note), add those to the pan as well.

5.

Bake uncovered for 10 minutes. Lower temperature to 350 degrees Fahrenheit, cover, and bake for 45 minutes.

Notes:

If you’re preparing a rack of lamb for the first time and the butcher asks you “Frenched or not Frenched?” you might be stumped. When a rack of lamb is Frenched, the fat is trimmed off the top and the meat and fat is trimmed from between the bones, resulting in a picture-perfect piece of meat. The downside is that you lose the thick piece of fat that’s around the meat (which you don’t want around your chops when eating the meat anyway, but is nice to have in the pan to add flavor to whatever’s cooking in the pan with the lamb). You also lose the meat between the bones. I order my lamb Frenched, but with the meat left between the bones (a little less pretty, but more substance). The butcher also gives me the piece of fat that’s cut off the top to throw in the baking pan.

Credits

Photography and Styling by Chay Berger
Assisted by Nina Braun

Recipe tags

carrots complete meal idea lamb root vegetables special occasion spiced Victoria Dwek yom tov mains yom tov meats
Rack of Lamb with the Best Carrots You Ever Had

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