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Rack of lamb with spinach and currant salad

Rack of lamb with spinach and currant salad



Prep Time


Cook Time



2 lamb racks (4 cutlets per rack)

3 tsp bottled herb and spice mix

90 g baby spinach leaves

1 tbps pine nuts, toasted

3 tsp currants

1 tbps lemon juice

1 tbps olive oil


  • Preheat the oven to 200ºC. Brush the lamb racks with a little oil and sprinkle the racks with the herb and spice mix
  • Place the lamb racks in roasting dish. Roast for 20 minutes for rare, 30 minutes for medium and 40 minutes for well done. Remove lamb from oven, loosely cover with foil and rest for 10 minutes before serving
  • While the lamb rests soak the currants in the lemon juice for about 5 minutes. Toss together with the baby spinach and pine nuts. Drizzle with the olive oil. To serve, cut racks in pairs and serve 2 pairs on each plate, accompany with the salad


  • 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 redisliibute, giving a moister and more tender result
  • Use your favourite herb and spice mix, liy French, Italian, Greek or Moroccan options
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