Rack of Lamb Glazed with Date Syrup and Swiss Chard



  • Prep Time


  • Cook Time


  • Total Time


  • Servings


A comforting traditional holiday roast, complimented with 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


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 minutes, or until medium rare; 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.

Step 1:

  • Simply sauté the onion & 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.