Spice-crusted lamb racks and roasted carrots

Jazz up dinner time with these delicious lamb racks. They are rolled in a delicious seed and spice mix, and served with juicy roasted carrots for the ultimate family meal.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Spice-crusted lamb racks and roasted carrots
  • 480 gram rainbow baby (dutch) carrots, peeled
  • 1/4 cup (60ml) olive oil
  • 1/2 teaspoon dried chilli flakes
  • 2 tablespoon kalonji seeds or black sesame seeds
  • 2 tablespoon sesame seeds
  • 1 clove garlic, crushed
  • 4 x 4 french-trimmed cutlet lamb racks (600g)
  • 50 gram red sorrel or rocket leaves
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves


Spice-crusted lamb racks and roasted carrots
  • 1
    Preheat oven to 200°C.
  • 2
    Toss carrots with 2 tablespoons of the oil on an oven tray; place carrots in a single layer. Roast for 25 minutes or until browned lightly and crisp.
  • 3
    Meanwhile, combine chilli, seeds, garlic and remaining oil in a small bowl. Place lamb on another oven tray; rub all over with spice mixture.
  • 4
    Roast lamb, uncovered, alongside carrots for 20 minutes or until browned and cooked as desired.
  • 5
    Serve lamb with carrots and sorrel leaves, topped with parsley.


Rainbow baby carrots are also called heirloom dutch carrots; they are available from major supermarkets and greengrocers. Kalonji, also known as nigella, are tiny, angular seeds, black on the outside and creamy within, with a sharp nutty flavour that can be enhanced by a brief toasting in a dry hot pan before use. They are available in most Asian and Middle-Eastern food shops.

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