roast rack of lamb with a worcester, honey, thyme and garlic marinade serves 3

There’s nothing better than a good ol’ home-cooked Sunday Dinner. I find the process truly therapeutic…there isn’t the same mid-week rush to fix supper up and with a glass of red wine in hand, it’s the perfect way to wind-down for the week ahead. This lamb marinade was something I concocted up back in my days in the West Tenter Street kitchen while clearing out our store-cupboard at home. Little did I know that a simple spring-cleaning urge would produce a marinade so divine, it continues to be the only way I cook lamb these days.

My favourite cuts to use for this recipe are either the shoulder or a frenched rack, both of which have a good fat content which is crucial to ensure the honey-worcester marinade is kept moist throughout the cooking process, resulting in a crisp, flawless, golden crust. There should be enough marinade below for a Half Shoulder or a Full rack of ~8 ribs (Double up everything if you are roasting a Whole Shoulder).

Rack of lamb


  • 3 tablespoons of Extra Virgin Olive Oil
  • 4 tablespoons of Worcester Sauce
  • 3 tablespoons of Blossom Honey
  • 4 teaspoons of dried Wild Thyme
  • 3 teaspoons of Smoked Paprika
  • Sprinkling of Cayenne pepper
  • A few good pinches of sea-salt and freshly ground Black pepper to coat the lamb
  • 4 cloves of garlic, either finely chopped or crushed with skins on


  • Half Shoulder of Lamb or Full Rack of Lamb (frenched, 8-9 ribs)

Mix the marinade ingredients in a bowl and rub this all around the shoulder or rack. You can either keep the garlic cloves whole (and make some slits in the meat where the garlic can be stuffed) or mix the chopped garlic in with the rest of the marinade. I’d leave this to Stand in the fridge for a minimum of 90 minutes (but overnight is best so the flavours penetrate the meat).

Preheat the oven to about 190C/170C (if fan-assisted). For Shoulders still on the bone, it will take about 25 minutes per 500g in weight, plus an additional 25 minutes to cook the lamb to medium. Most half shoulders will take about an hour, with whole shoulders taking about an hour and a half. If you are cooking a Rack, ensure you sear the meat off in a hot pan for about a minute each side to seal the meat, then pop into the oven for about 25-30 minutes for medium.

Once cooking has finished, remove from the oven and leave to stand for about 10-15 minutes before carving. Serve with buttered spinach and a cherry tomato and coriander cous cous.

Goodbye Sunday Blues!