Rack of Lamb

Prep-time Bake-time
30 min 45 min
2 people


  • 1kg foodhaus rack of lamb
  • 1 cup chopped rosemary
  • 1 cup Ardo diced garlic
  • 2 tbs Chorio extra virgin olive oil
  • 250g foodhaus Parisian potatoes for mash
  • 1 tbs truffle oil from foodhaus (optional)
  • A few black truffle flakes from foodhaus (optional)
  • 150g Ardo asparagus
  • Maldon sea salt
  • Maldon pepper


Defrost the lamb rack.

Mix the rosemary, garlic, salt and pepper and olive oil in a mixer until a paste is formed.

Season the rack with salt and pepper the fat side up cover in the paste and let it rest for 30 – 60 minutes. 

In the meantime, boil the potatoes until soft, make the mash and add 2 tbs butter and the truffle.

To make the rack heat up the oven at 220°C, roast for 15minutes on one side and 5-7 minutes on the other. They will be medium rare.

Serve immediately over a nice bottle of red wine of your choice!