Jul 09 2026
Restaurants›Jump Restaurant›Lamb Rack Recipe

Lamb Rack Recipe

Inspired by Jump Restaurant
Time1h 30m
Serves4

charred eggplant caponata, Tokyo turnips, radicchio conserva, pine nuts

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Ingredients

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Lamb Rack

Charred Eggplant Caponata

Tokyo Turnips

Radicchio Conserva

Garnish

Method

Preparation of Lamb

  1. 1

    Prepare the Marinade

    In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the rack of lamb and let it marinate for at least 30 minutes.

  2. 2

    Sear the Lamb

    Preheat a grill or skillet over high heat. Sear the lamb rack on all sides until nicely browned, about 8-10 minutes total.

  3. 3

    Cook the Lamb

    Transfer the lamb to a preheated oven at 200°C (400°F) and roast for 15-20 minutes for medium-rare. Use a meat thermometer to check for doneness.

Preparation of Charred Eggplant Caponata

  1. 4

    Sauté the Vegetables

    In a large skillet, heat olive oil over medium heat. Add onion and red bell pepper, cooking until softened. Add diced eggplant and cook until charred and tender.

  2. 5

    Combine Ingredients

    Stir in green olives, capers, tomato paste, balsamic vinegar, salt, black pepper, and chopped basil. Cook for an additional 5 minutes.

Preparation of Tokyo Turnips

  1. 6

    Sauté the Turnips

    In a separate skillet, melt butter over medium heat. Add the halved Tokyo turnips, seasoning with salt and black pepper. Cook until tender, about 8-10 minutes.

Preparation of Radicchio Conserva

  1. 7

    Cook the Radicchio

    In another skillet, heat olive oil over medium heat. Add chopped radicchio and sauté until wilted. Stir in balsamic vinegar, salt, and black pepper, cooking for an additional 5 minutes.

Plating

  1. 8

    Serve

    Slice the lamb rack and plate it alongside the charred eggplant caponata, sautéed Tokyo turnips, and radicchio conserva. Garnish with toasted pine nuts.

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