Lamb racks and pancetta with baked kumara orzo

A great meal to make when entertaining, this is all cooked in the oven, leaving you more time to mingle.

  • 1 hr 10 mins cooking
  • Serves 4
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Lamb racks and pancetta with baked kumara orzo
  • 1 large lamb rack
  • 2 tablespoon oil
  • fresh rosemary
  • 1 clove garlic, crushed
  • 6 slice pancetta, parma ham or streaky bacon
  • 3/4 cup orzo
  • 2 medium golden kumara, peeled and diced
  • 1 teaspoon garlic and herb sea salt (find this with the herbs and spices at the supermarket)
  • 750 millilitre chicken stock
  • fresh thyme leaves
  • mint jelly or sweet chilli jam


  • 1
    Preheat the oven to 180ºC. Place the lamb rack in a lined roasting dish. Combine the oil, a few chopped rosemary sprigs and the garlic and spread over the lamb rack.
  • 2
    Cover the rack with the slices of pancetta and roast for 20-25 minutes, depending on how well done you prefer it. Remember to cover and rest the meat for 10 minutes before slicing.
  • 3
    For the orzo bake, combine orzo, kumara, salt and stock, and arrange in shallow layer in a medium casserole or baking dish.
  • 4
    Bake for 10 minutes, then stir and return to the oven for a further 10-15 minutes or until the liquid is nearly absorbed and the orzo and kumara is tender. Sprinkle with extra herbs to serve.
  • 5
    For the sauce, melt the mint jelly or chilli jam with a little water (about ½ cup with ¼ cup water) until hot and syrupy.
  • 6
    Serve the kumara bake on warm plates and top with sliced lamb rack, drizzle with glaze and add a few herbs to garnish.


Use the best-quality lamb you can afford, and trim off any excess fat. Portion 2-3 cutlets per person. As a quick and easy sauce, heat up store-bought mint jelly or sweet chilli jam with a little water to make a glossy glaze. Whip up a green salad while everything’s cooking.

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