Roasted Lamb Rack with Orzo & Feta

  • Prep 10 mins
  • Total 50 mins
  • Easy
  • Serves 4

This really is a simple and delicious dish that is a real crowd pleaser! The Ninja pans are brilliant because they go into the oven and are also completely non stick…a must when cooking orzo as it can stick easily!


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

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For the lamb

  • 1 rack (approx 500g) of lamb
  • Pinch salt

For the orzo

  • 1 onion, sliced
  • 2 cloves garlic, grated
  • 200g orzo
  • 500ml chicken or veg stock
  • 1 tin chopped tomatoes
  • A handful green or black olives
  • 70g Feta cheese
  • 2 tbsp fresh chopped parsley
  • 2 tbsp fresh chopped dill
  • Zest and juice of 1 lemon


  • Step 1

    To cook the lamb: Score the lamb fat and cut the little line of sinew off the bottom (you can get you butcher to do this for you)

  • Step 2

    Sprinkle a little salt onto the fat and put in a cold pan fat side down on a medium heat for about 10 minutes. The fat will render and go golden and crispy. Turn the lamb over and baste with the fat then place the rack in the oven for approx. 15 minutes

  • Step 3

    Leave to rest for 5-10 minutes before carving

  • Step 4

    To cook the orzo: Pour some olive oil into an oven proof dish and cook your onions until lovely and soft, add your garlic and let soften

  • Step 5

    Stir in the orzo then tomatoes and stock. Give a good stir and grate in some lemon zest

  • Step 6

    Season and bring to the boil

  • Step 7

    Cover with a lid and bake at 180c for 15-20 minutes

  • Step 8

    Five minutes before the end sprinkle over the cheese, olives and herbs and place uncovered in the oven for a further 5 minutes

  • Step 9

    Place the lamb cutlets on top and give the whole dish a good squeeze of lemon