Rack of Lamb

11:30 am on 22 April 2013


  • 2 racks of lamb
  • 2 tbsp olive oil
  • black pepper
  • sea salt


Preheat oven to 200º C.  Trim lamb of any excess fat and make sure “frenched” bones are clean.  Rub with oil, salt and black pepper, place in a small low sided ovenware dish and roast approximately 10 minutes for tender pink lamb.  Let rest for an additional 10 minutes before serving.

To Serve

Place a generous spoonful of Salad of Green Peas, Broad Beans, Feta, Chilli and Mint with Tzatziki Dressing on serving plate and top with 3 or 4 carved cutlets or lamb. Spoon over sauce, drizzle the plate with a little extra virgin olive oil and serve immediately.

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