Rack of Lamb with Minted Pea Puree

Recipe by JustJanS

Mint and lamb are made for each other! I found this in an Aussie magazine, and it looks pretty good to me.

Top Review by Bergy

Love your lamb recipes Jan and this was no exception. Unfortunately I had already planned to use the last fava beans from the garden so I didn't make your minted pea puree - that's for another time. The mixture for toping the lamb adds great flavor - definitely a do again recipe. This was made for our Thanksgiving dinner and I give thanks for choosing it

Ingredients Nutrition


  1. Preheat the oven to 200 degrees C.
  2. Place the lamb on a rack in a baking dish.
  3. Place the mint, garlic, vinegar and sugar in a food processor and work until a paste forms.
  4. Add the olive oil slowly to the mixture adding a little more if the mixture seems too thick-if the mixture seems too runny, add a few more mint leaves.
  5. Season to taste.
  6. Coat the lamb with the mint paste and marinate for 15 minutes.
  7. Place in the oven and cook for 20-25 minutes or until done to your liking.
  8. Minted Pea Puree: Place the potato in a saucepan and boil until tender.
  9. Add the peas and cook for another 5 minutes.
  10. Drain and place in food processor along with butter and mint leaves.
  11. Pulse for a short time so mixture is smooth, but with a little texture.
  12. Serve with the lamb.

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