Roast Lamb Rack with Minted Zucchini Straws


Serves 4

- Two Frenched Lamb Racks.
- 50 mls good olive oil.
- Sea salt and freshly ground black pepper

For the Zucchini Straws

- 4 good sized freshly picked zucchini cut lengthwise into straws.
- 2 Tbsp. chopped freshly picked mint leaves.
- 50g butter.
- Sea salt and freshly ground black pepper to taste.


1. Remove the Lamb Racks from the refrigerator I hour before cooking.

2. Pre heat your oven to 200 degrees.

3. Brush the lamb racks with oil and season generously with the sea salt and black pepper.

4. Cover and allow to marinate at room temperature for 1 hour.

5. Seal the Lamb Rack in a hot heave based pan until well browned.

6. Place the racks on a baking paper-lined roasting dish and roast at 200°C, for 5 minutes then turn the oven down to 180 degrees and continue cooking for 15 minutes.

7. Stand 7-8 minutes before carving.

For the Zucchini Straws

1. Heat the butter in a solid based pan

2. Add the chopped mint and sweat for 30 seconds.

3. Toss the zucchini straws for 30 seconds and remove from the heat.

4. Season with the sea salt and freshly ground black pepper.


Cooking Time guide

- 200 degrees for the first 15 minutes then 180 degrees thereafter
- For rare 20 to 25 minutes per 500grams (60 degrees internal temp.)
- For medium 25 to 30 minutes per 500 grams (70 degrees internal temp.)
- For well done 30 to 35 minutes per 500 grams 75 degrees internal temp.)

Some useful tips to help you achieve the perfect Lamb quick roast

- Turn the meat once only when searing and cooking.

- Handle the meat with tongs. Never use a fork as piercing the meat will allow the juices to escape.

- Don’t cut into the meat to see how it has been cooked – simply press with a pair of tongs or with your finger. The pressure test will tell you how far the meat has been cooked – firm is well done, soft is rare. Cutting into the meat allows all the juices to escape.

- If your cuts of meat are to be served at various degrees of “doneness” always start with those to be well done first, followed by those to be medium then those to be rare.

- Always ensure the meat has been rested for a similar length of time it has been cooked. To rest place the cooked meat on a warm dish and cover with a clean cloth.


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