Try Neil Perry's delicious classic recipe for a slow-cooked rack of lamb.


  • 2 x 8-bone racks of lamb

  • sea salt and freshly ground black pepper

  • 2 tablespoons extra virgin olive oil

  • 20 g (3/4 oz) thyme sprigs

  • 8 unpeeled garlic cloves

  • 1 teaspoon ground sumac

  • 135 g (43/4 oz/1/2 cup) tahini

  • grated zest and juice of 1/2 lemon

  • Quinoa salad

  • 200 g (7 oz/1 cup) red or white quinoa

  • sea salt and freshly ground black pepper

  • grated zest and juice of 1/2 lemon

  • 80 ml (21/2 fl oz/1/3 cup) extra virgin olive oil

  • 100 g (31/2 oz) pitted green olives, roughly chopped

  • 100 g (31/2 oz/2/3 cup) roasted pistachio nuts, roughly chopped

  • 1 handful flat-leaf (Italian) parsley leaves, roughly chopped

  • 1 handful mint leaves, roughly chopped


  • 1.

    Preheat the oven to 90°C (195°F).

  • 2.

    Trim off the fat from the lamb and season the meat with sea salt.

  • 3.

    Heat 1 tablespoon of the olive oil in a frying pan over medium–high heat. Gently pan-fry the lamb racks until golden brown all over.

  • 4.

    Make a bed of thyme and garlic in a roasting tin and put the lamb racks on top. Sprinkle the sumac over the lamb. Roast for 45–50 minutes or until a meat thermometer registers a core temperature of 54°C (129°F). Remove from the oven and allow the lamb to rest somewhere warm for 10 minutes. Check the garlic and return to the oven if needed to cook until very soft.

  • 5.

    Meanwhile, to make the salad, add the quinoa to a saucepan with plenty of water and a pinch of sea salt. Bring to the boil, then reduce the heat and simmer, covered, for about 15 minutes or until tender. Drain off any remaining liquid and allow to cool. Dress the quinoa with the lemon zest, lemon juice, olive oil, sea salt and black pepper.

  • 6.

    Squeeze the purée from two of the garlic cloves into a food processor and add the tahini, lemon zest, lemon juice, remaining olive oil, sea salt and black pepper. While the processor is running, add 125 ml

  • 7.

    (4 fl oz/1/2 cup) warm water in a steady stream. Stop and scrape down the side of the bowl, then continue to blend, adding enough water to give the sauce a dolloping consistency. Check the seasoning.

  • 8.

    Just before serving, mix the quinoa with the olives, pistachios and herbs. Carve the lamb and serve it with the tahini sauce, quinoa salad and extra garlic cloves for those who love their roast garlic!

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 18179kj
  • Fat Total 1224g
  • Saturated Fat 246g
  • Protein 625g
  • Carbohydrate 1328g
  • Sugar 59g
  • Sodium 9259mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


This recipe is featured in Neil Perry's 'Good Cooking' cookbook.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings