Maple syrup braised lamb rack

How's this for a dinner worthy of a Grand Final: forequarter rack of lamb braised in maple syrup, white wine, oregano, and orange peel. Served over braised red potatoes and onions topped with peas and squash. 


Serves 4


  • 2 600g lamb forequarter racks
  • 500 g baby potatoes, halved
  • 2 tbsp extra virgin olive oil
  • 3 small brown onions, peeled and cut into thick rings
  • 3 large sprigs of fresh oregano
  • 2½ tbsp maple syrup
  • 250 ml white wine
  • 250 ml salt-reduced beef stock
  • 3 pieces of orange peel, 2cm wide
  • 100 g frozen peas
  • 6 yellow squash, quartered


  1. Preheat oven to 180°C.
  2. Bring a heavy-based casserole dish to a medium heat. Add 1 tbsp oil and brown lamb racks all over and set aside. Add another tbsp oil, then add potato halves, onion, and salt and cook until golden brown, about 8­-10 minutes. Place lamb racks on top of vegetables and add wine, stock and 2 tbsp maple syrup to deglaze pan, scraping the bottom of the pan. Add orange peel and oregano and cover with lid. Place into the oven for 2 hours.
  3. Change oven to grill setting, uncover lamb, add peas, and squash, brush lamb with remaining maple syrup and allow to crisp up for 20 minutes , serve immediately.

Essential tips

Try substituting honey instead of maple syrup!