This elegant and flavorful Marry Berry Rack of Lamb with Roasted Vegetables and Mint Dressing is made with a 7-bone rack of lamb, butternut squash, red pepper, baby spinach, and a zesty homemade mint dressing. This recipe creates a beautifully balanced plate with tender, pink lamb and vibrant, caramelized vegetables. It takes about 45 minutes from start to finish and serves 4. Serve it alongside roasted new potatoes or a crisp white wine for a delightful meal.
Marry Berry Rack of Lamb with Roasted Vegetables and Mint Dressing Ingredients
- 1 × 7-bone rack of lamb, French-trimmed
- 2 garlic cloves, quartered
For the roasted vegetables
- 1 small butternut squash, peeled and cubed (650g/1lb 7oz prepared weight)
- 1 red pepper, cut into 2cm/¾in cubes
- 1 onion, thickly sliced
- 3 tbsp olive oil
- 115g (4oz) baby spinach, roughly chopped
For the mint dressing
- Bunch of mint, leaves chopped
- 2 tbsp white wine vinegar
- 1 tbsp caster sugar
- 6 tbsp olive oil
- 2 tsp Dijon mustard
How To Make Marry Berry Rack of Lamb with Roasted Vegetables and Mint Dressing
- Preheat the oven: Set the oven to 220°C/200°C Fan/Gas 7.
- Roast the vegetables: Combine squash, pepper, onion, oil, salt, and pepper in a roasting tin and roast for 15 minutes.
- Prep the lamb: Trim excess fat, score the surface, season, and insert garlic slivers.
- Sear the lamb: Brown all sides in a hot pan and set aside.
- Combine and roast: Move veggies aside, place lamb fat-side up, and roast for 15 more minutes.
- Make the dressing: Warm mint, vinegar, sugar, mustard, olive oil, and water gently in a pan.
- Finish the vegetables: Wilt spinach into roasted veggies and drizzle with half the dressing.
- Serve: Slice lamb, plate with vegetables, and spoon over remaining dressing.
Recipe Tips
- Trim the fat well: This helps avoid greasy results when searing.
- Don’t overcook the lamb: Aim for a rosy pink interior after 15 minutes.
- Use fresh mint: It gives the dressing a bright, aromatic finish.
- Wilt spinach gently: Just enough to soften while keeping its vibrant green color.
Best Sides For Rack of Lamb
This rack of lamb is delicious with buttery new potatoes, roasted parsnips, or a couscous salad. For drinks, serve with a glass of Pinot Noir or a citrusy Sauvignon Blanc to enhance the mint dressing’s brightness.
How To Store Rack of Lamb
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: This recipe is not suitable for freezing due to the fresh vegetables and dressing.
Rack of Lamb Nutrition Facts
- Calories: 520
- Total Fat: 38g
- Saturated Fat: 12g
- Carbohydrates: 18g
- Sugar: 7g
- Protein: 28g
- Sodium: 240mg
FAQs
Can I use a different cut of lamb?
Yes, though cooking times will vary. Lamb loin or chops can work well too.
What’s the best way to know the lamb is done?
Use a meat thermometer for accuracy—medium rare is about 57°C (135°F).
Can I skip the mint dressing?
Yes, but it really elevates the flavor. You could substitute with a yogurt-herb sauce.
Is this dish freezer-friendly?
No, it’s best served fresh to keep the texture and flavors of the vegetables and dressing.
Can I prepare parts of this in advance?
Yes! You can roast the veggies and brown the lamb up to 3 hours ahead.
Marry Berry Rack of Lamb with Roasted Vegetables and Mint Dressing
Description
A tender, pink-centered rack of lamb served with caramelized squash, spinach, and a warm mint dressing.
Ingredients
Instructions
- Preheat oven to 220°C/200°C Fan.
- Roast squash, pepper, onion with oil, salt, and pepper for 15 min.
- Trim lamb fat, score, season, insert garlic, and sear on all sides.
- Add lamb to tin with veggies, roast another 15 min, rest 5 min.
- Warm dressing ingredients with 2 tbsp water over low heat.
- Wilt spinach into hot vegetables, add half the dressing.
- Slice lamb, serve with vegetables, drizzle remaining dressing.
Notes
- Use a sharp knife to trim lamb fat cleanly.
- Always rest the lamb before slicing for juicy results.
- Don’t overheat the dressing—just warm it through.
- For vibrant spinach, fold it in just before serving.