Roasted rack of lamb with lemon-mint sauce

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10 min


4 to 5 servings

* PLUS Roasting Time: 20 minutes


  • 2 racks lamb , each about 8 ribs
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/2 bunch fresh mint leaves , about 1 cup, loosely packed
  • 3 small garlic cloves , coarsely chopped
  • 1 tsp finely grated lemon zest
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 2 tbsp rice vinegar


  • Remove lamb from refrigerator about 1 hour before roasting. Preheat oven to 450F (230C). Line a baking sheet with foil, then lightly spray or brush with oil. Using the tip of a sharp knife, score fat side of lamb in a diamond pattern, about 1/8 inch (0.2 cm) deep. Trim any excess fat from lamb. Place racks on prepared baking sheet. Coat lamb all over with 1 tablespoon (15 mL) oil and sprinkle evenly with 1 teaspoon (5 mL) salt and pepper. Position racks so they are fat-side up on pan.
  • Roast in centre of 450F (230C) oven, from 20 to 35 minutes, depending on size of racks. A thermometer inserted in the centre of rack should read 150F (66C) for medium-rare. If you like your lamb more well done, roast a few minutes longer. Remove lamb to a large cutting board. Cover loosely with foil and let stand about 5 minutes before slicing.
  • A few minutes before lamb is finished roasting, place mint, garlic, lemon peel, sugar and 1/4 teaspoon (1 mL) salt in bowl of a food processor fitted with a metal blade. Pulse until mixture is finely chopped, scraping down sides of bowl with a spatula as necessary. Turn into a small bowl and stir in remaining tablespoon (15 mL) oil and rice vinegar. Taste, then add more salt and pepper, if needed. Slice lamb racks into single chops or thick double-boned chops, if you like. Spoon mint-lemon sauce overtop. Serve with asparagus, carrots and mashed sweet and regular potatoes.

Nutrition (per serving)

  • Calories
  • 184,
  • Protein
  • 15.9 g,
  • Carbohydrates
  • 3.2 g,
  • Fat
  • 11.9 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 492 mg.

Rack of lamb is one of the easiest best-looking entrées you can serve. Simply roast the lamb in the oven while you stir a fresh mint-and-zesty lemon sauce together. Slice the roasted rack into chops, then spoon the spring sauce over the tender pink lamb.