Baby Rack of Lamb — Whip It UP!

Baby Rack of Lamb.  Photos: The MeatHöuse


By The MeatHöuse, Chef Benny, Chief Creative Officer 

rack of lamb with a fat cap, when perfectly cooked, is ambrosia for meat lovers. Freshness is paramount. Simple seasoning – salt and pepper judiciously applied, a drizzle of olive oil plus good grilling technique by Chef Benny seals the deal.

Total Time: 30 minutes
Difficulty: 3/5
Cost: S$55.00
Servings: 3-4 persons

A:  Lamb Marinade

500g New Zealand baby lamb rack
Pinch of sea salt
Dash of ground black pepper
2 tablespoons olive oil

B:  Vegetables

16 heirloom or baby carrots


1, Preheat oven to 180°C for 15 minutes.

2. Season lamb by rubbing salt and black pepper all over meat. Drizzle with olive oil to evenly coat lamb.


All a good piece of meat needs is a seasoning of salt and pepper. Photo: Evonne Lyn Lee

3. Heat up a cast iron grill pan over medium heat. Pour in 4 teaspoons of oil and allow it to reach the smoking point.

4. Place lamb skin-side down. Sear – this technique is cooking meat on high heat about 2-3 minutes on each side. This allows a thin crust to form, quickly sealing the meat and locking in natural meat juices which is essential for succulent chops.


Searing the lamb rack to seal in its juices. Photo: The MeatHöuse

5. Transfer lamb to an oven tray, fat cap facing up. Cook another 6 minutes until medium doneness. Meat will still have a pinkish hue indicating it has reached a succulent and juicy stage.

Grilling adds a smoky aroma to the meat.

6. Add carrots into the same oven tray to bake for 18 minutes. Remember to remove carrots when cooking time is up.

Heirloom carrots
Heirloom carrots are grown from seeds and passed down the generations, Photo: Evonne Lyn Lee

7. Rest lamb rack for at least 10 minutes before serving. Cut into individual chops.

8. Serve 2-3 chops per person with carrots.


TIP:  Choose a lamb rack with a fat cap as it will cook better than a Frenched rack. A cap of fat refers to a layer of fat covering the muscle (aka intermuscular fat) that acts as a protective shield. Trim excess to about 0.6cm (¼”). As the rack browns, the fat melts trapping juices to add another layer of flavour to the meat.

The MeatHöuse uses a Josper Grill, to grill its meats including baby rack of lamb.

Grill Oven
Jospher – an oven with a built-in grill using charcoal to cook food. Photo: Evonne Lyn Lee.


Resting chops before serving – this step is necessary for juicier and tastier meat. While chops are cooking, the lamb’s natural juices will gravitate towards the centre as proteins firm up and set. Resting allows meat juices to flow back towards the edges and as a result, juices are redistributed throughout the entire rack.

Chef Benny Se Teo – Licensed to Grill.

Eighteen Chefs is founded on hope. Chef Benny Se Teo’s vision of giving ex-offenders and youths-at-risk an opportunity to integrate back into society has paid off well. At MeatHöuse, meats are expertly grilled over charcoal in a Josper grill ( 2-in-one oven and grill).

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