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Roast rack of lamb

Recipe from: 9/1/2006 12:00:00 AM

Ingredients 9
Servings 6
Time 15


  • 2 racks of lamb, trimmed
  • 2 tbsp olive oil
  • Sea salt flakes
  • Freshly ground black peppe
  • For the mustard crust:
  • 2 tbsp Dijon mustard
  • 2 tbsp finely chopped rosemary
  • Tines
  • 3 garlic cloves, crushed


Preheat the oven to 220°C. Make the mustard crust by mixing all the ingredients together in a small bowl. Season the lamb and heat the oil in a non-stick frying pan over a medium-high heat. Brown or seal the racks of lamb well. Then set them aside and spread the mustard mixture over the outside of the racks. Cover the bones with foil to avoid them scorching during cooking.
Place the racks in a baking dish. If you are cooking a rack with the chine bone removed, you could make two foil-tubes to rest them up against during cooking (without the stability of the chine bone they will fall over). Place the lamb in the oven and roast for 25 minutes for medium rare and 30 to 40 minutes for better-done meat. Remember that the larger side will be a different done-ness to the smaller side of the rack. To test that it is done to your taste, pierce the lamb with a thin skewer at the largest end of the rack. Leave the skewer in for a minute, then remove. If the skewer feels hot to the touch and the juices that run out are rosy-pink, the lamb is cooked. If the skewer is only slightly warm and the juices are red, cook for another 10 minutes and retest.
Remove the lamb from the oven and cover loosely with a foil tent. Rest the meat in a warm place for 15 minutes before carving. This is vital for the meat to retain its juices and remain tender. Transfer to a wooden board and carve the racks into single-rib cutlets or two-rib or four-rib portions.Alternatively, interlace the rib bones, serve on a platter as a ”guard of honour„ surrounded by parsley potatoes and carve at the table.

Read more on: roast  |  lamb


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