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Silence of the Lamb Racks

Bart Beek has never been disappointed with the amazing quality of the lamb from J & L Meats at Melbourne’s Prahran markets. Charlie is the passionate butcher that sources the best produce from Victoria and Tasmania. It’s well worth the trip in, even if it’s only to view the quality of the meats on display.


  • 1 x 9 point lamb rack (trimmed and frenched)

  • 3 tablespoons Screaming Seeds Outback Blend

  • 60ml Jingilli Extra Virgin Olive oil

  • 1 medium brown onions (diced)

  • 1 carrots (peeled and diced)

  • 2 sticks celery (washed and diced)

  • 2 sprigs fresh rosemary (12cm length)

  • 150ml Chianti (light Italian red wine)

  • 330g tinned diced tomato

  • 1L Beef stock

  • 1 Bay leaf

  • .5 cup chopped parsley

  • 2 portions creamed potato

  • 2 cups baby spinach leaves


  • 1.

    Place the onions into a heated pan with a little of the olive oil and lightly brown. Then add the carrots, celery and whole rosemary sprigs. Continue until lightly browned, then add the red wine and stir well to dissolve all the sediments.

  • 2.

    Add the stock, diced tomato and bay leaves. Bring to a boil, reduce to a gentle simmer and cook for 45 minutes.

  • 3.

    Pre-heat an oven to 185°C. Brush the lamb rack with the extra virgin olive oil and coat with the Screaming Seeds spice mix. Place onto a baking tray and roast for 24 minutes, or until the centre of the meat reaches 62°C. Allow to rest in a warm place for 20 minutes.

  • 4.

    Remove the rosemary sprig and bay leaf from the sauce, add the chopped parsley and adjust the seasoning.

  • 5.

    Place a portion of the creamed potato onto a warmed plate and surround with a ladle of the sauce. Place some baby spinach onto the potato and finish with three pieces of the lamb rack.

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