Rack of Lamb With Chilli-Mint Sauce

Total Time
50mins
Prep
30 mins
Cook
20 mins

Adapted from Delicious magazine. For Dave and I, we usually use 3 lamb racks with 4 cutlets on each and all the marinade and sauce (I don't halve it). Nice served with a sweet potato rosti or mash. Prep time includes 30 minutes marinating time.

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Ingredients

Nutrition

Directions

  1. Combine all marinade ingredients and rub over lamb.
  2. Refrigerate for 30 minutes.
  3. Preheat oven to 200°C.
  4. Transfer lamb to a baking tray and roast for 15-20 minutes or until done to your liking.
  5. Allow to rest for 5 minutes.
  6. To make the chilli-mint sauce, combine all ingredients and serve immediately over the lamb rack.
Most Helpful

5 5

'Mmm, good. Very good indeed. Mmm, restaurant quality,' were just a few of the comments from hubby tonight. Jules, we loved this. I made it for two, but did a full batch of sauce (photos of both included). My few changes were out of necessity. I forgot the garlic -- most unusual for me -- and only had dried mint and green chilies on hand. The rack had 9 cutlets, and 25 minutes in the oven gave a perfect result.

5 5

This is an excellent lamb recipe! I used 2 frenched racks with 8 cutlets on each. I seared the lamb in a pan after marinating and before roasting. I did everything else according to the directions. The mint and the chili really complimented each other well. Our dinner guests really loved this as well! Thanks Jewelies!