Roasted Rack of English Lamb with Chargrilled Provencal Vegetables, Basil and Anchovy Jus

Chargrilled vegetables compliment the roasted lamb to create a beautifully colourful dish, with memorable flavours to delight your diners.
  • 1:00 TIME
  • 4 Portions


Rack of English Lamb

2 racks of English lamb 

1tbsp olive oil 

2g salt 

2g pepper 


Anchovy Jus

300ml CHEF® Lamb All Natural Stock

2 tomatoes

25g black olives, chopped

3g anchovies, chopped

2tbsp parsley, chopped


Chargrilled Vegetables

1 courgette, sliced length ways 

1/2 aubergine, sliced length ways 

1 red pepper, peeled and cut into 4 

1 yellow pepper, peeled and cut into 4 

50ml extra virgin olive oil 

1 bulb of garlic, crushed 

4 sprigs of thyme, picked 


100g pitted green olive 

10ml extra virgin olive oil 




1 bunch of fresh basil 

1/2 bulb garlic 

20g Parmesan, grated 

20g pine nuts, toasted 

30ml extra virgin olive oil 


Prep Time: 30 minutes Cooking Time: 30 minutes.

  1. Preheat the oven to 200°C/Gas mark 6.
  2. Blend the pesto ingredients together until they are smooth in a food processor and place to one side.
  3. For the tapenade, pulse the olives and oil together in blender until smooth, but with a little texture remaining and place to one side.
  4. Season the lamb racks with the salt and pepper. In a large hot sauté pan, heat a tablespoon of olive oil. Place the seasoned lamb racks fat side down and allow them to develop a colour. Turn them over occasionally, to ensure equal colouring.
  5. Ensure the lamb racks are fat side down, and place in the hot oven for 12 -15 minutes. Then remove from the oven and rest. Reserve any resting juices to drizzle over the dish before serving.
  6. While the lamb cooks, prepare the chargrilled vegetables. In a small pan warm 30ml of the olive oil with the garlic and thyme, until it starts to sizzle then remove it from the heat.
  7. Toss the vegetables, in the oil that remains in the pan. In a very hot chargrill pan, sear them until cooked and place in the flavoured oil to marinade.
  8. Reduce 300ml of the CHEF Lamb ANS to 180ml. Take off the heat and add the anchovies, diced tomatoes, chopped olives and crushed parsley.
  9. To serve, place a pool of the pesto to one side of the serving plate and a quenelle of the tapenade on the other. Reheat the vegetables in the oven and then place them over the pesto. Carve the lamb into 2 pieces and drizzle with some of the resting juices to serve and the Lamb Jus.


You can to swap the English lamb rack with a pork rack.




Per 100g

Per Serve (1/4th recipe)

Reference Intake

% RI*


 690 kJ

 167 kcal

 3159 kJ

 763 kcal

8400 kJ

2000 kcal







of which: saturates










of which: sugars





















*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.