Back to Recipe Menu

Rack of lamb with chickpea stew


  • Place the lamb, oil, rosemary and half of the garlic in a large zip-top plastic bag (or a large bowl). Toss well and marinate overnight, turning 2-3 times.
  • When ready, preheat oven to 240°C.
  • Cook the potatoes in plenty of boiling water until just tender. Drain well and then quarter.
  • Place the lamb in a heavy-bottomed oven tray and cook in the oven to the desired degree (about 8-10 mins for medium-rare). Set aside to rest for a few minutes, before slicing into cutlets.
  • While the lamb is roasting, heat the oil in a large heavy-bottomed pot and gently saute the onion with the remaining garlic until softish. Add the chilli paste and toss well. Then pour in the wine, mix and reduce by half.
  • Add the tomatoes, chickpeas, seasonings and parsley to the pot. Mix well and gently cook for about 5 mins. Then add the potatoes, spinach and a squeeze of lemon juice to taste. Mix again and taste for seasoning.
  • To serve, mound the stew on individual plates and top with the cutlets.


  • 4 racks of lamb, French trimmed
  • ¾ cup olive oil
  • 2 tbsp rosemary needles
  • 4 large garlic cloves, crushed
  • 10-12 chats (baby potatoes), scrubbed 
  • 1 tbsp olive oil
  • 1 medium red onion, finely chopped
  • 1 heaped tspn chilli paste
  • ¾ cup dry white wine
  • 2-3 cans diced tomatoes, drained a little
  • 2 cans chickpeas, drained & rinsed
  • freshly ground salt & pepper
  • 4 tbsp freshly chopped parsley
  • a good handful of spinach leaves, stalks removed
  • ¼ lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm