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Roasted Lamb Rack

by Chef Moira Hill

Roasted Te Mana Lamb rack with cucumber avocado smash, Fresno relish, green onion, cilantro, and coriander blossoms.
by Chef Moira Hill

This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Te Mana Lamb and Front of the House.

Roasted Lamb Rack


  • 1 ea. Te Mana Lamb rack
  • Salt
  • Sugar
  • Thyme
  • Lemon
  • Verbena
  • Bay leaf
  • Coriander
  • Roasted jalapeño purée


  1. Brine lamb rack with salt, sugar, thyme, lemon, verbena, bay leaf, and coriander.
  2. Let sit for 2 hours. Rinse well and pat dry.
  3. Brush lamb rack with roasted jalapeño purée and sear on the fat side. 
  4. Roast in the oven at 450 for 10-15 mins. Let it rest for 5 mins before slicing.
  5. Served with cucumber avocado smash, Fresno relish, seared green onion, cilantro oil and coriander blossoms.