Jul 13 2026
Restaurants›One if by Land, Two if by Sea›Rack Of Lamb Recipe

Rack Of Lamb Recipe

Inspired by One if by Land, Two if by Sea
Time1h 30m
Serves4

Couscous, Grilled Corn, Roasted Eggplant Purée, Chimichurri, Mint

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Ingredients

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Rack of Lamb

Couscous

Grilled Corn

Roasted Eggplant Purée

Chimichurri

Mint Garnish

Method

Preparation of Rack of Lamb

  1. 1

    Marinate the Lamb

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

  2. 2

    Preheat the Oven

    Preheat your oven to 400°F (200°C).

  3. 3

    Roast the Lamb

    Place the marinated rack of lamb on a roasting pan and roast in the oven for 20-25 minutes for medium-rare. Adjust time based on your preference.

Preparation of Couscous

  1. 4

    Cook the Couscous

    In a saucepan, bring vegetable broth to a boil. Stir in couscous, olive oil, and salt. Remove from heat, cover, and let it sit for 5 minutes. Fluff with a fork and stir in chopped parsley.

Preparation of Grilled Corn

  1. 5

    Grill the Corn

    Preheat a grill to medium-high heat. Grill the corn on all sides for about 10-15 minutes until charred. Brush with melted butter and sprinkle with salt.

Preparation of Roasted Eggplant Purée

  1. 6

    Roast the Eggplant

    Preheat the oven to 400°F (200°C). Cut the eggplant in half and roast for about 30-40 minutes until soft. Scoop out the flesh.

  2. 7

    Blend the Purée

    In a blender, combine the roasted eggplant flesh, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth.

Preparation of Chimichurri

  1. 8

    Make the Chimichurri

    In a food processor, combine parsley, oregano, minced garlic, red wine vinegar, olive oil, salt, and pepper. Pulse until well combined.

Assembly

  1. 9

    Plate the Dish

    Slice the rack of lamb and serve it on a plate with a side of couscous, grilled corn, and a generous dollop of roasted eggplant purée. Drizzle with chimichurri and garnish with fresh mint leaves.

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