Rack of lamb with a selection of hummus dips

Served with a red wine reduction


  • 1 rack of lamb
  • thyme (2 sprigs)
  • 1 onion (used in two halves)
  • dash of balsamic vinegar
  • 30 ml red wine
  • 100 ml chicken stock
  • vegetable oil
  • 1 tblsp sugar
  • 0.50 lemon juiced
  • 200 g chickpeas
  • 200 ml chicken stock
  • pinch of smoked paprika
  • 25 g butter
  • 30 ml natural yoghurt
  • salt
  • pepper


  1. Preheat oven to 190°C
  2. French trim the lamb and remove excess fat and 2 bones
  3. Season well and cover in oil and seal in pan, ensuring to brown the top fat well by pressing down in pan.
  4. When browned place in oven for 10-15mins until at 52°C
  5. Boil and simmer the chickpeas in chicken stock for 5 mins and blitz well. Split mixture in 2.
  6. Add a pinch of paprika and 1tbsp yoghurt to one portion, season well and blitz to a purée
  7. Boil ½ lemon’s juice and 1 tbsp caster sugar in a pan to melt sugar. Add to the second batch of chickpeas, with 1 tbsp yoghurt, season well and blitz
  8. Finally slice ½ onion and cook in 25g butter in saucepan for 20-30mins until soft and translucent
  9. Portion the two hummus dips in ramekins and top the sugar/lemon hummus with caramelised onions
  10. Chop the ½ onion roughly and brown in pan with oil, thyme and garlic. Add a dash of balsamic vinegar to de-glaze pan, 30ml of wine, reduce by half and then add 100ml chicken stock and reduce well so it is not runny. Season well
  11. Remove the lamb from oven, rest for 5-10mins. Slice lamb and put on plate.
  12. Top with red wine reduction and serve with hummus dips

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