Rack of lamb with mint and mustard

Recipe from: 20 November 2015
recipe, lamb, roast, dinner, mint, mustard

Ingredients 6
Servings 4
Time 00:05


  • 80
    prepared mint sauce (also available from supermarkets)
  • 80
    wholegrain mustard
  • 30
    olive oil
  • salt and freshly ground black pepper
  • 1
    rack of lamb with 8 lamb cutlets (about 500g)
  • 100
    baby spinach leaves


Preheat the oven to 180°C.

Place the mint sauce, mustard, oil and salt and black pepper in a mixing bowl and stir to combine. Use about 60ml of this sauce to rub thoroughly into the rack of lamb. Place the rack of lamb in a roasting pan and roast for about 25 minutes, plus an extra 15 minutes for every 500g meat, or until the meat is roasted to desired degree of doneness. Allow the meat to rest before cutting off the cutlets.

To serve:

We love a potato bake with this lamb dish. Cheat by picking up a ready-made version from Woolies, which you can pop in the oven while the lamb is roasting. Divide the bake between four plates. Cut off 2 lamb cutlets per person and arrange them on top of the potato bake. Drizzle the remaining mint and mustard sauce over and serve.

Roast lamb is the perfect main course for a special occasion, so serve a slightly more mature cabernet sauvignon with it, or opt for a good red wine blend that includes cabernet sauvignon.

Words and image: Home magazine

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Read more on: dinner  |  recipe  |  roast  |  lamb

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