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Lamb Rack with Mediterranean Salad

Bring the taste of the Med to your dinner table with this delicious, healthy lamb recipe.


  • 2 lamb racks (8 cutlets in each rack)

  • 4 tbsp olive oil

  • Salt and pepper

  • 500g cherry tomatoes, halved

  • 1 red onion, thinly sliced

  • 100g pitted black olives

  • 2 tbsp balsamic vinegar

  • 4 tbsp basil

  • 2 tbsp fresh oregano


  • 1.

    Pre-heat the oven to 200°C. Cover the tips of the lamb rack bones with aluminium foil to prevent it burning.

  • 2.

    Brush the lamb racks with olive oil and season with salt and pepper.

  • 3.

    Brown the lamb racks in a hot frypan with olive oil and then place them in a roasting dish. Roast the lamb racks in an oven for 20 minutes (for medium). To be sure of how the lamb is cooked, insert a meat thermometer into the centre of each rack. Rare is 55-60°C, medium is 65-70°C and well done is 75°C.

  • 4.

    Remove the lamb rack from the oven and leave to rest for 10 minutes. Cut the ribs into individual portions, serving 4 lamb racks per person.

  • 5.

    In a bowl, mix the tomatoes, onion and olives. Season with salt and pepper and add the olive oil and balsamic vinegar. Let the flavours develop for 10 minutes before serving, adding basil and oregano at the table.

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