Spiced Lamb Rack with Celeriac Mash

Make a warming meal with Ed Baine's hearty, meaty and spicy lamb racks - it's worth second helpings
By Ed Baines
Spiced Lamb Rack with Celeriac Mash
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the spice rub

  • 1 tbsp ground cumin seeds
  • 1 tbsp dried oregano
  • 1 pinches chilli powder
  • 1 tsp paprika
  • 1/2 tsp celery salt

For the lamb

  • 4 tbsp olive oil
  • 2 x 8 boned racks of lamb, fat removed
  • 6 cherry tomatoes, on the vine
  • 2 dried chillies, smoked
  • 125 ml red wine
  • 6 small shallots
  • 2 bulbs garlic
  • 1 celeriac, cut into chunks
  • 50 g butter
  • 150 ml cream
  • pinches freshly ground salt and black pepper
  • pinches grated nutmeg
  • 250 ml chicken stock
  • pinches sugar


1. Preheat the oven to 180C/gas 4. Combine all the spices on a large plate. Brush the lamb racks with half the olive oil roll and roll in the mixed spices.

2. Heat the remaining oil in a sturdy frying pan and fry the lamb racks for a few minutes to seal in any juices. Transfer the meat to a roasting tin and add the tomatoes. Roast for 20 minutes, until the lamb is tender, but still pink in the centre.
Take the lamb and tomatoes out of the roasting tin and leave to rest, covered with foil, for about 10 minutes.

3. While the lamb is cooking, soak the chilli in red wine and set aside for 10 minutes before mashing to a pulp.

4. Bring a large pan of water to the boil, drop in the shallots and garlic cloves, and simmer until just tender - about 5 minutes. Using a slotted spoon, scoop out the onions and garlic and set aside. Add the chunks of celeriac to the same cooking liquid and cook until tender when pierced with a knife. Drain and mash before beating in the soaked chilli and wine mixture along with the butter, cream, salt, pepper and nutmeg; keep warm.

5. Place the roasting tin in which you cooked the lamb over a medium heat. Add the blanched garlic and shallots and fry, stirring occasionally, until browned. Sprinkle over a pinch of sugar and pour in the red wine. Reduce by half before adding the chicken stock. Boil until reduced by a further two-thirds. Add a pinch of salt and return the vine tomatoes to the tin.

6. Slice the lamb cutlets from the rack, and spoon over the sauce, shallots, garlic and tomatoes. Serve straight away with the mash.

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