Jul 14 2026
Restaurants›Chanta›Lamb Rack Recipe

Lamb Rack Recipe

Inspired by Chanta
Time2h
Serves4

Juicy lamb rack, marinated to perfection and flame-grilled, served with smoky bacon-wrapped asparagus, earthy wild mushroom rice, a fresh garden salad, and a creamy horseradish sauce that ties it all together.

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Ingredients

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Lamb Rack

Bacon-Wrapped Asparagus

Wild Mushroom Rice

Garden Salad

Creamy Horseradish Sauce

Method

Lamb Rack

  1. 1

    Marinate the Lamb

    In a bowl, mix minced garlic, chopped fresh rosemary, olive oil, salt, and black pepper. Rub this marinade all over the rack of lamb. Cover and refrigerate for at least 1 hour, preferably overnight.

  2. 2

    Grill the Lamb

    Preheat a grill to medium-high heat. Remove the lamb from the refrigerator and let it sit at room temperature for about 15 minutes before grilling. Grill the lamb for about 15-20 minutes for medium-rare, turning occasionally. Let it rest for 5 minutes before slicing.

Bacon-Wrapped Asparagus

  1. 3

    Prepare Asparagus

    Preheat the oven to 400°F (200°C). Trim the woody ends off the asparagus spears.

  2. 4

    Wrap and Season

    Wrap each asparagus spear with a bacon strip, securing with a toothpick if necessary. Place on a baking sheet, drizzle with olive oil, and season with salt and black pepper.

  3. 5

    Bake Asparagus

    Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy and the asparagus is tender.

Wild Mushroom Rice

  1. 6

    Sauté the Aromatics

    In a medium saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent.

  2. 7

    Cook the Rice

    Add the wild rice and chicken broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender.

  3. 8

    Prepare the Mushrooms

    In a separate pan, sauté the mixed wild mushrooms in a bit of olive oil until golden brown. Season with salt and black pepper.

  4. 9

    Combine and Serve

    Once the rice is cooked, fluff it with a fork and stir in the sautéed mushrooms. Adjust seasoning if necessary.

Garden Salad

  1. 10

    Prepare the Vegetables

    In a large bowl, combine mixed salad greens, halved cherry tomatoes, and sliced cucumber.

  2. 11

    Dress the Salad

    In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle over the salad just before serving.

Creamy Horseradish Sauce

  1. 12

    Mix the Sauce

    In a bowl, combine sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and black pepper. Mix until smooth and creamy. Adjust seasoning to taste.

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