Roast Rack of Lamb

Ingredients

• 1.2.25 kg rack of lamb
• 2.1 lemon juice, freshly squeezed
• 3.5 ml salt
• 4.5 ml black pepper, coarsely ground
• 5.5 ml garlic powder
• 6.2 ml cayenne pepper
• 7.10 ml dry mustard
• 8.5 ml paprika
• 9.15 ml dried rosemary
• 10.10 ml fresh parsley, finely chopped
• 11.1 onion, sliced
• 12.125 ml oil
• 13.fresh mint, finely chopped, for mint sauce
• 14.125 ml oil, for mint sauce
• 15.250 ml brown vinegar, for mint sauce
• 16.5 ml sugar, for mint sauce
• 17.salt, to taste, for mint sauce
• 18.375 ml currant jelly or red plum jam, for alternative sauce
• 19.0.5 lemon juice, for alternative sauce
• 20.15 ml port wine, for alternative sauce
• 21.20 ml prepared horseradish, for alternative sauce
• 22.20 ml prepared mustard, for alternative sauce

Method

1. 1.Wash meat well. Sprinkle with lemon juice.
2. 2.Combine seasonings, spices and herbs and rub into meat well.
3. 3.Place some onions on a large piece of foil. Put meat on top, then place remaining onion slices over and around meat.
4. 4.Enclose completely in foil and refrigerate for at least 12 hours, to allow flavours to permeate the meat.
5. 5.Place in roasting pan, meat side up, pour oil over and roast in 230°C (450°F) oven for 10 minutes.
6. 6.Reduce temperature to 200°C (400°F) and roast a further 20–30 minutes.
7. 7.Allow the meat to rest for a few minutes before carving.
8. 8.Serve with mint sauce or alternative sauce.
9. 9.MINT SAUCE: Combine all ingredients thoroughly. Refrigerate for several hours before serving.
10. 10.ALTERNATIVE SAUCE: Combine all ingredients, heat gently and serve.

Notes

• Must be marinated in foil for at least 12 hours — plan ahead.
• Two sauce options: a fresh mint sauce (serve cold) or a sweet alternative sauce with currant jelly and port (serve warm).
• Source: pages 33–34 of Adobe Scan 24 Feb 2026.pdf.