A simple, oven roasted rack of lamb served with sautéed mushrooms and chopped herbs makes a wonderful weekend dinner.


  • 6 racks lamb 4 bone,french trimmed

  • 200 g Pine Mushrooms

  • 200 g slippery jack Mushrooms

  • 300 g pumpkins puree

  • 150 ml lamb jus

  • 60 g Gremolata seperate recipe

  • Gremolata

  • 1 bunch Parsley chopped

  • 1 Garlic Clove crushed

  • 60 ml herb Oil olive oil may be used as an alternate

  • Lemon Juice


  • 1.

    Roast lamb rack on oven for 6-8 minutes at 200°c. Then rest for 5 mins.

  • 2.

    Pan fry the mushroom in oil and season.

  • 3.

    Warm the pumpkin puree and jus.

  • 4.

    To serve: Place the pumpkin puree on the plate with the mushrooms over the top.

  • 5.

    Cut the lamb rack in half and place on plate.

  • 6.

    Finish with the jus over the top and gremolata.

  • 7.


  • Gremolata:

  • 1.

    Mix all ingredients together and season (NB: this should be made at the last minute).

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