Mint Spring Lamb Rack

clock 45 minutes + 45 minutes bowl Serves 4


  • 2 x 6 rib lamb racks, with the fat trimmed from the bone
  • 2 Tbsp olive oil, plus 1 tbsp extra
  • 4 cloves garlic, crushed
  • 2 Tbsp chopped mint
  • 1kg baby new potatoes, halved
  • 1 Tbsp harissa seasoning
  • Zest of 1/2 lemon
  • 1 cup apple cider vinegar
  • 2 Tbsp honey
  • 2 bunches baby carrots, peeled, trimmed and halved lengthways
  • 1 medium courgette, thinly sliced
  • 1 red onion, thinly sliced
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  • 1. In a shallow bowl, combine the lamb, oil, garlic and mint. Cover and marinate for 30 minutes.

  • 2. Preheat oven to 200°C (180°C fan-forced). Toss the potatoes in the extra oil and harissa seasoning. Season well. Place on a baking paper-lined tray and roast for 30 minutes.

  • 3. For the pickled salad, in a small saucepan combine vinegar, 1 cup water and honey on medium heat. Bring to the boil, then remove from the heat. In a shallow, non-metallic bowl, combine the carrot, courgette and onion. Pour the vinegar mixture over. Cover and set aside for 10 minutes.

  • 4. Heat a large frying pan on medium high. Cook the lamb racks for 6 minutes, turning on all sides to brown evenly. Transfer to the tray with potatoes. Bake for 10 minutes until the potatoes are crisp.

  • 5. Serve the lamb and potatoes garnished with the lemon zest and micro cress, alongside the pickled salad.

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