Jul 13 2026
Restaurants›Jellyfish Montreal - restaurant›Lamb Rack Recipe

Lamb Rack Recipe

Inspired by Jellyfish Montreal - restaurant
Time1h 30m
Serves4

Eggplant caviar, pistachios

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Lamb Rack

Eggplant Caviar

Pistachio Garnish

Method

Prepare the Lamb

  1. 1

    Marinate the Lamb

    In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the rack of lamb. Let it marinate for at least 30 minutes, or overnight for best results.

  2. 2

    Roast the Lamb

    Preheat your oven to 400°F (200°C). Place the marinated lamb on a roasting pan and roast for about 25-30 minutes for medium-rare. Use a meat thermometer to check for an internal temperature of 135°F (57°C).

Make Eggplant Caviar

  1. 3

    Roast the Eggplant

    Preheat the oven to 400°F (200°C). Cut the eggplant in half, brush with olive oil, and sprinkle with salt. Roast in the oven for about 30-35 minutes until the flesh is soft.

  2. 4

    Blend the Caviar

    Once the eggplant is cool, scoop out the flesh and place it in a food processor. Add tahini, lemon juice, minced garlic, and olive oil. Blend until smooth. Adjust seasoning with salt as needed and stir in chopped parsley.

Prepare the Garnish

  1. 5

    Chop the Pistachios

    Roughly chop the pistachios and mix with fresh mint. Set aside for garnish.

Plating

  1. 6

    Serve

    Slice the roasted lamb rack and serve alongside a generous scoop of eggplant caviar. Sprinkle chopped pistachios and mint over the top for garnish.

More from Jellyfish Montreal - restaurant