Rack of Lamb With Chilli-Mint Sauce

Total Time
Prep 30 mins
Cook 20 mins

Adapted from Delicious magazine. For Dave and I, we usually use 3 lamb racks with 4 cutlets on each and all the marinade and sauce (I don't halve it). Nice served with a sweet potato rosti or mash. Prep time includes 30 minutes marinating time.

Ingredients Nutrition


  1. Combine all marinade ingredients and rub over lamb.
  2. Refrigerate for 30 minutes.
  3. Preheat oven to 200°C.
  4. Transfer lamb to a baking tray and roast for 15-20 minutes or until done to your liking.
  5. Allow to rest for 5 minutes.
  6. To make the chilli-mint sauce, combine all ingredients and serve immediately over the lamb rack.
Most Helpful

'Mmm, good. Very good indeed. Mmm, restaurant quality,' were just a few of the comments from hubby tonight. Jules, we loved this. I made it for two, but did a full batch of sauce (photos of both included). My few changes were out of necessity. I forgot the garlic -- most unusual for me -- and only had dried mint and green chilies on hand. The rack had 9 cutlets, and 25 minutes in the oven gave a perfect result.

Leggy Peggy November 21, 2007

This is an excellent lamb recipe! I used 2 frenched racks with 8 cutlets on each. I seared the lamb in a pan after marinating and before roasting. I did everything else according to the directions. The mint and the chili really complimented each other well. Our dinner guests really loved this as well! Thanks Jewelies!

AmandaInOz November 10, 2007