Guard of honour rack of lamb

A traditional British dish, a fully dressed Guard of Honour rack of lamb is fit for any celebration or festive occasion.
Guard of honour

Photography: Dean Wilmot, styling: Jennifer Tolhurst, Vicki Liley.

1H 10M



1.Preheat oven to 200°C. Blend or process herbs, garlic and half the oil until smooth; season to taste. Place lamb racks in large oiled baking dish, leaning against one another, interlacing cutlet bones, so racks stand upright. Press herb mixture onto each rack.
2.Meanwhile, boil, steam or microwave potatoes until just tender; drain. Cut potatoes in half, place on oiled oven tray; drizzle with remaining oil, season.
3.Roast lamb and potatoes, uncovered, about 35 minutes or until lamb is cooked as desired. Remove lamb from oven, cover; stand 10 minutes. Roast potatoes a further 10 minutes or until browned lightly.
4.Serve lamb with potatoes.

You can use skewers or toothpicks to help keep the guard of honour secure. Wrap the ends of cutlet bones with small pieces of foil to stop them burning during roasting. If you want to decorate the racks with ‘paper booties’, put them on after removing lamb racks from the oven.