Quebec Rack of Lamb with Orange Zest

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2 portions


15 minutes


  • 1 Quebec rack of lamb, 7 to 8 chops 
  • 2 tomatoes
  • 1 pepper 
  • 2 carrots
  • 1 onion
  • 8 garlic cloves
  • 3 oranges
  • 1 tbsp (15 g) paprika
  • Salt and pepper


  1. Remove excess fat from the rack of lamb (or ask your butcher to do it for you).
  2. Season it. 
  3. Place the rack in a large pot. Cook for 5 minutes over medium heat. 
  4. Peel and roughly chop the vegetables.   
  5. Peel the garlic cloves and add them to the pot. 
  6. Occasionally mix the vegetables to roast them. 
  7. Gently turn the rack on its sides. Cook 2 minutes per side (golden brown on the outside, rosy on the inside).
  8. Add the zest of one orange and the paprika and stir. 
  9. Remove the rack from the pot and let sit. 
  10. Press the juice of 3 oranges into the pot (still containing the vegetables) over medium heat, let the juice reduce.  
  11. Return the rack to the pot with the juice now reduced and stir to coat the lamb.

Chef’s Tip

Cover the meat with aluminum foil and let rest 5 to 10 minutes before carving the chops.