By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
270 cal · 85 min
One-Pan Glazed Rack of Lamb with Spiced Red Onions and Potatoes
Recipe GLPR40e0ba5525c145
A stunning Mediterranean-inspired dish featuring tender roasted lamb racks with crispy exterior, served alongside caramelized new potatoes and wedged red onions infused with warm spices. The lamb is crowned with pomegranate molasses and ras el hanout, while a finishing drizzle of lemon thyme oil ties everything together beautifully. Perfect for an impressive dinner that cooks entirely in one roasting pan.
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Ingredients
600g new potatoes, halved lengthways
3 red onions, each cut into 6 wedges
2 tsp ras el hanout spice blend
8 tbsp extra virgin olive oil
2 racks of lamb, French trimmed
1 tbsp pomegranate molasses
2 tsp fresh lemon thyme leaves
Directions
Preheat your oven to 400°F (200°C / 180°C fan / gas mark 6). Place the halved new potatoes and red onion wedges into a large roasting pan. Sprinkle half of the ras el hanout spice blend over the vegetables, drizzle with 2 tablespoons of the olive oil, and toss everything together until evenly coated. Transfer to the oven and roast for 40 minutes, stirring the vegetables halfway through to ensure they cook evenly and develop golden caramelization on all sides.
While the vegetables roast, heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Working one at a time, sear the fat side of each lamb rack until deeply browned and caramelized, approximately 3–4 minutes per rack. Set the seared racks aside on a clean plate.
Remove the roasted vegetables from the oven. Sprinkle the remaining ras el hanout spice blend over the fat side of the lamb racks. Brush or drizzle the pomegranate molasses evenly over the seasoned lamb. Carefully arrange the lamb racks fat-side up among the roasted potatoes and onions in the pan, nestling them among the vegetables.
Return the pan to the oven and roast for 20 minutes for rare lamb (internal temperature 130–145°F), 25 minutes for medium-rare (internal temperature 135–145°F), or 30 minutes for medium (internal temperature 145°F). For accuracy, use a meat thermometer inserted into the thickest part of the meat, avoiding bone. When done, remove the pan from the oven and let the lamb rest undisturbed for 10 minutes.
While the lamb rests, combine the fresh lemon thyme leaves with the remaining 5 tablespoons of olive oil in a small bowl and let steep to infuse the flavors.
To serve, you may either bring the roasting pan directly to the table for a rustic family-style presentation, or portion onto individual plates. If plating individually, carefully remove the lamb racks from the pan and slice them between the bones into thick chops, typically creating three-bone portions. Distribute some of the caramelized potatoes and onions onto each serving plate, lean a thick lamb chop against the vegetables, then drizzle the lemon thyme oil generously over the lamb, vegetables, and plate.
Comments
Ras el hanout and pomegranate molasses require a second stop—likely World Market or an Indian/Middle Eastern grocer, as Charlotte's major chains don't stock these reliably—which adds real errand time to a weeknight. The lamb rack itself runs $20–28 per serving at retail, making this a special-occasion dish rather than routine. The 85-minute stated time ignores an initial 20–30 minute sear-and-sear-again step and resting; expect closer to 110 minutes hands-on and clock-watching. Lemon thyme is hardy perennial in the Piedmont and easy to grow or find at farmers markets, and the one-pan format suits a dinner party, but the spice sourcing and cost place this firmly in the "plan ahead" category.
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