• Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Serves 4



2 Thomas Farms Lamb Rack (8 ribs each), cut in half (4 ribs per piece)
½ cup Asian sweet chili sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
3 cups fresh broccoli florets
1 large red bell pepper, diced (about 1 cup)
1 medium sweet onion, cut in half and sliced (about 1 cup)
2 tablespoons canola oil



  1. Heat the oven to 425° Stir the chili sauce, soy sauce and vinegar in a glass bowl. Remove and reserve 2 tablespoons chili sauce mixture for the vegetables. Place the lamb on one half of a rimmed baking sheet.  Brush the remaining chili sauce mixture onto the lamb.
  1. Place the broccoli, pepper, and onion on the other half of a rimmed baking sheet. Season with salt and pepper.  Add the oil and toss to coat. 
  1. Roast for 10 minutes. Drizzle the vegetables with the reserved chili sauce mixture and stir. 
  1. Roast for 10 minutes more or until the internal temperature of the lamb reaches 135°F for medium (for best results, cover and let the lamb stand for 10 minutes before slicing).
  1. Serve the lamb and the vegetables over hot cooked rice and sprinkled with sesame seeds, if desired.