Lamb rack with veg

When done right lamb rack would be one of my favourite dishes out there. The meat, so pink and tender on the inside, and then coated with a deliciously crunch crust just makes for a five star meal every time. But because the meat is so thin it can be hard to get right. This is a conceptually simple recipe, but it requires careful execution – trust me, it is well worth it.


  • French cut lamb rack x2
  • Salt and pepper
  • Olive oil
  • Garlic & herb salt
  • Fresh mint
  • Fresh rosemary


  1. Massage the meat with oil, fresh mint and rosemary. Season well with the garlic & herb salt and pepper.
  2. Sear the meat on a high heat for a minute each side until browned.
  3. Put the lamb rack on baking paper and put it in the oven at 180°C for 12 minutes (for rare, closer to 16 for a medium cook).
  4. Let the meat rest for 10 minutes before eating.
  5. Serve with vegetables (peas, mash, carrots and beans = delicious!)


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