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Lemon and garlic rack of lamb

Recipe from: 07 May 2015
recipes, lamb

Ingredients 10
Servings 4
Time 15 min + marinating time


  • 1
    lemon juice
  • 1
    olive oil
  • 1
    clove garlic, crushed
  • 1
    freshly chopped garlic
  • 1
    French lamb rack – 8 cutlets
  • 2
    lemons, cut into wedges
  • 1
    red onion, cut into wedges
  • 500
    green beans, trimmed
  • 2
    seeded mustard
  • 1
    white wine vinegar



Preheat oven to 180°C.

Combine lemon juice, oil, garlic and chopped rosemary to form a paste. Pour the paste over the lamb rack and leave to marinate for at least 1 hour.

Place lemon wedges, onion and some extra rosemary sprigs in the bottom of a baking dish and place lamb rack on top making sure to add any extra marinade from the dish. Bake in a hot oven for 35-40 minutes.

Steam beans until tender and combine in a stainless steel bowl with mustard and white wine vinegar and toss until beans are well coated.    

Serve cutlets with the bean salad.

Recipe reprinted with permission of Met-S Care.
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Pasta e Piselli

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