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Roast rack of lamb

By Faeza
17 February 2017



¦ 1 X 1,5kg frenched

rack of lamb

¦ salt and freshly

ground black pepper

¦ 45ml (3 tablespoons)

canola oil

¦ Mint pesto, to serve

Mint pesto:

¦ 1 bunch fresh mint

leaves, chopped

¦ 30ml (2 tablespoons)

chopped walnuts

¦ 10ml (2 teaspoons)

crushed garlic

¦ 15ml (1 tablespoon)

olive oil

¦ 15ml (1 tablespoon)

apple cider vinegar

¦ 3ml (½ teaspoon)

chilli flakes

¦ salt and freshly

ground black pepper


Preheat the oven to

180°C. Season the

lamb on all sides with

salt and pepper.

Heat oil in a large

roasting pan over

medium to high heat.

Place the rack of lamb

in the pan (fat side

down) and sear it for

about 2 to 3 minutes

or until it is browned.

Turn the lamb over

and sear the other side

for 2 minutes. Place the

pan into the oven and

roast the lamb for 20 to

30 minutes or until it is


Remove from the

oven and cover with foil.

Let it rest for about 10

minutes before slicing

into chops. Serve with

savoury brown rice and

mint pesto.

For the mint pesto:

Mix all the pesto

ingredients in the bowl

of a food processor.

Process until the

mixture is almost

smooth. Season with

salt and pepper.

The pesto may

be made one day

ahead, covered and

refrigerated. Bring

the pesto to room

temperature before


When you

go and buy your meat,

ask the butcher to

french the rack of lamb

for you.

Frenching simply

means removing

the meat, fat and

membranes that

connect the individual

rib bones, giving the

rack a clean look for a

perfect roast and an

elegant meal.