Lamb guard of honour

Serves: 4-6
Preparation time: 15 minutes, plus soaking time
Cooking time: 25 minutes per 450g/1lb plus 25 minutes


2 x 6-boned racks of lamb, chined (To make your Guard of Honour)
Salt and freshly milled black pepper
2 tsp ground cinnamon
1 tbsp rapeseed or olive oil
3 tbsp Seville orange marmalade

For the orange and date stuffing:

25g (1oz) dried dates, roughly chopped and soaked in 5 tbsp orange liqueur overnight
50g (2oz) fresh breadcrumbs
3 tbsp freshly chopped flat-leaf parsley
Grated zest and juice of 1 small orange


1 Preheat the oven to 180-190°C/R4-5.

2 To prepare the stuffing drain the dates, reserving the orange liqueur and transfer to a small bowl. Add the remaining stuffing ingredients.

3 Place the lamb on a chopping board, season and sprinkle with the cinnamon on both sides.

4 Heat the oil in a non-stick frying pan, add the lamb, skin side down and cook for 1-2 minutes on each side until brown.  Remove and place on a clean chopping board.

5 Fill the cavity of each rack with the stuffing mixture and sandwich together to form an arch. Secure with butcher’s string or elasticated meat bands.

6 Weigh the racks, transfer to a medium-sized roasting tin and roast for the calculated cooking time (for medium). Cover the bones with foil if browning too quickly.

7 In a small bowl mix together 2tbsp of the reserved orange liqueur and the marmalade.

8 10 minutes before the end of the cooking time brush the racks with the marmalade glaze. Remove from the oven and set aside to rest for 5 minutes. Slice the Guard of Honour and serve with mini roast potatoes and seasonal vegetables.

Recipe and image courtesy of

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