Chilli Roast Rack of Lamb with Red Onions by Madeleine Shaw


Serves 2

A rack of lamb is a perfect crowd pleaser.

Going grass fed meat to ensure you are getting lots of omega 3′s in your diet. Good quality meat is essential for glowing skin and a happy healthy life. I have paired this meat with red onions. They provide your beautiful body with a good dose of quercetin, a bioflavonoid. It acts as an antioxidant, anti-fungal, anti-bacterial, and anti-inflammatory.


  • 1 Small rack of field&flower lamb
  • 1 TBSP of chilli flakes
  • 3 red onions
  • 2 TBSP of coconut oil
  • Salt and pepper


  1. Pre-heat your oven to 200ºC.
  2. Rub your lamb in a pinch of sea salt and the chilli flakes (if you can leave this to marinate in the fridge all day…do)
  3. Skin your onion, cut them up into quarters. Place the lamb and onions on a roasting tray.
  4. Melt the coconut oil and drizzle it over the red onions.
  5. Sprinkle the onions with a pinch of salt and fresh pepper.
  6. Place in the oven for 20 minutes for rare, 25-30 for medium rare and 35-40 for cooked through.

Enjoy with some yogurt! Goes really well with the lamb and also a nice green salad.



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