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Buy your rack of lamb already “Frenched”, meaning the last piece of the bone has been cleaned by the butcher. Also, buy your racks with a maximum of 6 bones to ensure even cooking throughout.

Roast Rack of Lamb with Chili & Carrot Jam


  • 500 g carrots, peeled and julienned or diced
  • pinch of salt
  • zest of 2 lemons
  • 250 ml smooth apricot jam
  • 1 - 2 red chilies, seeded and finely sliced (or to taste)
  • 30 ml prepared mint sauce or 125 ml mint leaves, finely chopped
  • 2 racks of lamb (12 bones in all)
  • 1 lemon, halved
  • a little olive oil
  • coarse salt
  • 65 ml prepared hot English mustard
  • 45 ml rosemary, finely snipped
  • 30 ml coriander seeds, toasted and crushed
  • 20 ml freshly-milled black pepper


Place the carrots, salt, zest, jam and chilies in a small saucepan and bring to the boil. Reduce heat and simmer for 20 minutes. Remove from heat, stir in mint and keep warm until required.

Rub the lamb with lemon and olive oil and season. Spread the meaty side with mustard. Sprinkle the rosemary, coriander and pepper on a board. Push the meaty side firmly into the mixture so that it sticks to the meat. Place on a baking rack inside a baking tray and roast in a preheated oven at 230 C for 15 minutes. Turn the oven down to 180 C and roast for a further 15 minutes for medium-rare, or 30 - 45 minutes for well done. Allow to stand for a few minutes before slicing and serving with the chili and carrot jam.

Serves 4 - 6.