NZ Woman's Weekly

Lamb racks and pancetta with baked kumara orzo

Lamb racks
  • Meal Type

  • Servings

  • Courses


Serves 4

Use the best-quality lamb you can afford, and trim off any excess fat. Portion 2-3 cutlets per person. As a quick and easy sauce, heat up store-bought mint jelly or sweet chilli jam with a little water to make a glossy glaze. Whip up a green salad while everything’s cooking.

  • 1 large lamb rack
  • 2 tbsp oil
  • Fresh rosemary
  • 1 clove garlic, crushed
  • 4-6 slices pancetta, Parma ham or streaky bacon
  • ¾ cup orzo
  • 2 medium golden kumara, peeled and diced
  • 1 tsp garlic and herb sea salt (find this with the herbs and spices at the supermarket)
  • 750ml chicken stock
  • Fresh thyme leaves
  • Mint jelly or sweet chilli jam
  1. Preheat the oven to 180ºC. Place the lamb rack in a lined roasting dish. Combine the oil, a few chopped rosemary sprigs and the garlic and spread over the lamb rack.
  2. Cover the rack with the slices of pancetta and roast for 20-25 minutes, depending on how well done you prefer it. Remember to cover and rest the meat for 10 minutes before slicing.
  3. For the orzo bake, combine orzo, kumara, salt and stock, and arrange in shallow layer in a medium casserole or baking dish. Bake for 10 minutes, then stir and return to the oven for a further 10-15 minutes or until the liquid is nearly absorbed and the orzo and kumara is tender. Sprinkle with extra herbs to serve.
  4. For the sauce, melt the mint jelly or chilli jam with a little water (about ½ cup with ¼ cup water) until hot and syrupy.
  5. Serve the kumara bake on warm plates and top with sliced lamb rack, drizzle with glaze and add a few herbs to garnish.


About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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