Traditional Roast Rack of Lamb

The Rack is one of the finest cuts from a lamb. Its flavor and tenderness are like no other and for that reason I feel strongly that there should be as little interference with the meat as possible! Hence the few ingredients … I do not object to some sauce on the side though so simple but so delicious!


  • 2 racks of lamb French trimmed
  • 4 garlic cloves, roughly chopped
  • a big stalk of rosemary, needles stripped off and roughly chopped
  • 8 tbsp light olive oil
  • Salt and Pepper

Redcurrant and Mint Sauce

  • Redcurrent Jelly
  • Mint Sauce
Rack of Lamb


  • Set the oven to 180°C
  • Make small slits in the skin on the racks of lamb and insert slices of garlic and small sprigs of rosemary.
  • Rub olive oil and salt and pepper over the surface of the lamb.
  • Place the racks of lamb, interlinking, in a small roasting tin. \
  • Cook in the center of the oven for 45 min
  • People like their lamb cooked differently for a more pink center cook for 10min less
  • Let the lamb rest for five min while you heat equal quantities of jelly and mint and serve!

Comments are closed.