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Mustard rack of lamb with minted ricotta



Prep Time


Cook Time



2frenched racks lamb, (8 cutlets in each rack)
4roma tomatoes balsamic vinegar, to drizzle olive oil, to drizzle
2bunch asparagus, trimmed
extra 1 tbsp olive oil
1 tbspFrench mustard
1clove garlic, crushed
1 tspdried mint flakes
mashed potato to serve
Minted ricotta
150 gfresh ricotta
0.33 cupcream
0.33 cupfinely chopped mint


1Preheat the oven to 160ºC. Halve tomatoes lengthways, place on a tray lined with baking paper, drizzle with a little balsamic vinegar and olive oil.
2Cook for 30 minutes. Then add the asparagus to the baking tray and brush lightly with olive oil. Bake for a further 15 minutes or until the tomatoes and asparagus are tender. Remove from oven. Increase the oven temperature to 200ºC.
3Place the lamb racks in roasting dish. Smear each rack with the combined extra olive oil, mustard, garlic and mint. Roast for 20 minutes for rare, 30 minutes for medium and 40 minutes for well done.
4Remove lamb, cover loosely, rest lamb for 10 minutes before serving. To serve, cut racks in pairs and serve 2 pairs on each plate and drizzle with any pan juices. Arrange the tomatoes and asparagus on the side and top with the minted ricotta. Serve with mashed potato.
5To make minted ricotta: mix the ricotta and cream until smooth. Add the mint and season with salt and freshly ground black pepper.
6Serve with mashed potato.


Suggested roasting times for Rack of lamb, four rib roast, crown roast. Cook at 200ºC. Rare 20-25 min total regardless of weight, Medium 30-35 min total regardless of weight, Well done 40-45 min total regardless of weight.
Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result.

Recipe suggessions based on what you have in your fridge.

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