Souvlaki Rack of Lamb with Roasted Fennel Salad
This Souvlaki Rack of Lamb with Roasted Fennel Salad is my lazy yet delicious midweek take on classic Greek Souvlaki. It’s straightforward but bursting with flavour, perfect for those who crave the authentic taste of Souvlaki without the fuss.
This recipe uses a lamb rack rubbed with souvlaki spices, then wood-roasted on the Hark Chubby Offset Smoker, allowing the lamb to soak up the smokiness while still showcasing the herbaceous Souvlaki seasoning. Paired with a roasted fennel salad tossed with fresh herbs, mandarins, and toasted sesame seeds, this dish is a true family-pleaser.
Souvlaki Flavours Explained
Souvlaki, a traditional Greek marinade, is typically a blend of oregano, garlic, lemon, thyme, and olive oil. These flavours work well with different proteins, giving meats a fresh, herby taste balanced by citrus and subtle spices. Lamb, chicken, pork, and seafood are common choices to complement Souvlaki spices, but lamb stands out with its richness and tenderness.
Best Cuts of Lamb for Roasting
For wood-roasting, the lamb rack is ideal because it’s tender, easy to season, and provides a rich flavour that pairs perfectly with Souvlaki spices. Lamb shoulder and leg are also great for roasting, especially for larger gatherings. A rack of lamb cooks relatively quickly and is best served medium-rare, keeping the meat juicy and flavourful.
Ingredients
Lamb Rack
1 rack of lamb (8 ribs, Frenched and trimmed)
2 tbsp souvlaki spice rub (or homemade mix of oregano, thyme, garlic, and lemon zest)
2 tbsp olive oil
Salt and pepper, to taste
Roasted Fennel Salad
1 fennel bulb, quartered, fronds reserved
3 tbsp olive oil
½ tsp Aleppo pepper (adjust to taste)
Salt and pepper, to taste
½ bag of mixed salad greens and rocket
2 mandarins, peeled and separated
2 tbsp sesame seeds, toasted
Large handful of fresh parsley, finely chopped
Large handful of fresh mint, finely chopped
Large handful of fresh coriander, finely chopped
¼ cup dry roasted almonds, roughly chopped
1 tbsp red wine vinegar
Method
STEP 1Trim the Lamb: If your lamb rack isn’t already trimmed, use a sharp knife to remove any thick fat cap and clean up the bones. Leave a thin layer of fat to keep the lamb juicy.
STEP 2Season the Rack: In a small bowl, mix the souvlaki spice rub with olive oil. Rub the mixture over the lamb, ensuring even coverage. Sprinkle salt and pepper to taste.
STEP 3Rest Before Smoking: Let the lamb sit at room temperature for 20-30 minutes. This helps the rub settle and brings the meat to an even temperature for smoking.
STEP 4Preheat the Smoker: Prepare the Hark Chubby Offset Smoker, aiming for a consistent temperature of 200°C / 392°F. Cherry wood is ideal for a mild, slightly sweet flavour that complements the Souvlaki spices.
STEP 5Smoke the Lamb Rack: Place the lamb rack, bone side down, on the smoker grates. Close the lid and allow the lamb to smoke for 30-40 minutes or until it reaches an internal temperature of 60°C / 140°F for medium-rare.
STEP 6Rest the Lamb: Remove the lamb from the smoker and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a tender, flavourful bite.
STEP 7Roast the Fennel: Toss the fennel quarters with olive oil, Aleppo pepper, salt, and pepper. Place them on a baking sheet and roast alongside the lamb rack at 200°C / 392°F for 20-25 minutes, or until they’re golden and tender.
STEP 8Assemble the Salad: In a large bowl, combine the roasted fennel, salad greens, rocket, mandarin pieces, toasted sesame seeds, parsley, mint, coriander, and chopped almonds.
STEP 9Dress the Salad: Drizzle the salad with red wine vinegar and a touch more olive oil. Season to taste and gently toss to coat.
STEP 10Serve: Plate the smoked lamb rack with a generous portion of roasted fennel salad on the side. Garnish with fennel fronds for a fresh, aromatic touch.
Notes
| Doneness | Internal Temperature (°C) | Internal Temperature (°F) |
|---|---|---|
| Rare | 50-52 | 122-125 |
| Medium-Rare | 60-63 | 140-145 |
| Medium | 66-70 | 150-158 |
| Well Done | 74+ | 165+ |
When choosing Australian lamb, you may notice options between grass-fed and grain-fed. Both have distinct pros and cons:
- Grass-Fed Lamb is leaner with a slightly stronger flavour, often preferred for its natural grazing diet. It’s typically more environmentally friendly and contains higher omega-3 fatty acids.
- Grain-Fed Lamb has more marbling, making it tender and milder in taste. This lamb suits those who prefer a gentler flavour profile, ideal for milder seasonings like Souvlaki.
Wood Choice: Cherry wood works wonderfully with lamb, adding a hint of sweetness. For a stronger smoke flavour, try hickory or oak.
Maintain Consistent Temperature: Offset smokers can have hot spots, so monitor the heat and adjust air vents to maintain 200°C /392°F.
Use a Water Pan: Place a water pan near the lamb to help regulate heat and maintain moisture.
If mandarins aren’t in season, you can substitute with other citrus fruits:
- Oranges add a sweet note that pairs beautifully with fennel.
- Grapefruit offers a slight bitterness, which can provide a unique flavour balance.
- Lemon or Lime Zest can add a sharp, zesty punch without altering the texture of the salad.
Fennel is a bulbous vegetable with a mild anise flavour and a crunchy texture, perfect for roasting. Its subtle sweetness and licorice notes pair well with bold, savoury dishes like this lamb. To prep fennel, trim off the stalks and slice the bulb into quarters, removing the core if necessary. In this recipe, the roasted fennel’s caramelisation enhances its natural sweetness, adding complexity to the salad.
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
