Rack of Lamb Recipe with Feta Polenta

Chef Brian Wong, Executive Chef at Singapore Marriott Tang Plaza Hotel, shares his rack of lamb recipe – a beautifully balanced dish featuring saffron feta polenta and chermoula. He also shows us how to cook lamb rack so it’s tender, flavourful and perfectly pink in the centre. Prefer to leave the cooking to the professionals? You can also enjoy this dish at Crossroads Cafe Singapore.

Learn how to cook lamb rack at home

Ingredients (serves 4)

For the lamb rack

• 2 lamb racks (about 7-10 ribs each), “frenched” with the bone ends cleaned and a thin layer of fat left on
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon freshly ground black pepper
• 2 tablespoons Dijon mustard
• 1 tablespoon kosher salt

For the saffron feta polenta

• 1 cup dry polenta
• 1 pinch saffron
• 2 cups low-fat milk
• 2 cups water
• 100g Greek feta, crumbled
• 1/3 teaspoon kosher salt

For the chermoula

• 1 cup flat-leaf parsley
• 1 cup fresh cilantro (including stems)
• 3-4 garlic cloves, peeled
• 1 teaspoon ground cumin
• 1 teaspoon smoked or sweet paprika
• 1/2 teaspoon cayenne or red pepper flakes (optional)
• 1/2 teaspoon salt, or to taste
• 1/4 cup fresh lemon juice
• 1/2 cup extra-virgin olive oil

Method for this rack of lamb recipe

#1 Combine paprika, cumin, coriander, black pepper, mustard and salt into a paste. Rub evenly over the lamb racks and refrigerate overnight.

#2 Remove lamb from refrigerator 30-60 minutes before cooking. Meanwhile, preheat oven to 230°C.

#3 Heat an ovenproof skillet with 1 tablespoon of oil. Sear lamb, fat-side down, until browned.

#4 Transfer the skillet to the oven and roast fat-side up until the internal temperature reaches 54-57°C for medium-rare (approximately 12-18 minutes). Rest for 10-15 minutes, tented with foil, before slicing.

#5 Meanwhile, bring saffron, milk and water to a boil, and whisk in the polenta.

#6 Once it has returned to a boil, turn off heat, cover and let sit for 15 minutes, whisking occasionally.

#7 Stir in the feta to finish. Adjust with salt as needed.

#8 For the chermoula, pulse parsley, cilantro and garlic in a food processor until finely chopped.

#9 Add cumin, paprika, cayenne, salt and lemon juice, then pulse to combine. Gradually drizzle in the olive oil while blending until a thick yet pourable sauce forms. Taste and adjust the seasoning as needed.

#10 To serve, spoon the saffron feta polenta onto a plate, arrange the sliced lamb on top, and finish with a generous drizzle of chermoula.

This lamb rack recipe from Crossroads Cafe in Singapore first appeared in the May 2026 issue of Expat Living magazine. You can buy the latest mag or an annual subscription, or read the digital version for free now.

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