Rack of Lamb Glazed with Date Syrup and Swiss Chard


A comforting traditional roast, complimented by a unique sweet glaze.


For the Lamb

12 Ounce rack of lamb, lean only
Shawarma spices (as needed)
1 Tablespoon date syrup

For the Braised Swiss Chard

4 Cup Swiss chard, sliced thin
1 Teaspoon garlic, minced
1 Tablespoon garlic, minced
1 Tablespoon currants, red and white
1 Tablespoon olive oil
2 Tablespoon green olives, chopped
1 Teaspoon preserved lemon, diced
1 Teaspoon raw red Thai hot chili peppers, sliced


For the Lamb

Step 1:
Season the rack of lamb with the salt and spices

Step 2:
Heat skillet with olive oil and sear rack on all sides, approximately 2-3 minutes until golden brown.

Step 3:
Transfer to pre-heated oven at 450 degrees Fahrenheit and cook 15 – 20 minutes, or until it reaches 160 – 170 degrees on a meat thermometer. If needed, cover bones on end of rack with foil to prevent charring.

Step 4:
Let rack of lamb rest 5 minutes.

Step 5:
Brush date syrup on rack of lamb and slice; one bone per plate.

For the Braised Swiss Chard

Step 1:
Simply sauté the onion and garlic in the olive oil until onions are translucent, approximately 3-5 minutes.

Step 2:
Add the Swiss chard or substitute any dark leafy green.

Step 3:
When wilted, toss in remaining ingredients and season with salt and pepper.

Step 4:
Serve under rack of lamb bone immediately.


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