Name: New Zealand Lamb Rack with Mint Jelly
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings (2 racks)
Cuisine: New Zealand
Ingredients: 2 frenched New Zealand lamb racks (about 750g each, 8 bones); 2 tbsp olive oil; 3 cloves garlic, minced; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme leaves; 1 tsp sea salt; 1/2 tsp cracked black pepper; 1 tbsp Dijon mustard; 1/2 cup quality mint jelly; 2 tbsp white wine vinegar; 2 tbsp boiling water; 2 tbsp fresh mint, finely chopped; 1 tsp honey; 500g baby potatoes, halved; 2 cups baby carrots; 1 red onion, cut into wedges; 2 tbsp olive oil; 1 tsp sea salt; 1/2 tsp cracked black pepper; 2 cloves garlic, smashed

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A showstopping centerpiece from New Zealand's rolling green pastures, this herb-crusted lamb rack is seared until golden and roasted to blushing perfection. Served with a glossy mint jelly glaze and caramelized roasted vegetables, it's a classic Kiwi dinner that lets the lamb's natural flavor shine.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 servings (2 racks)

Nutrition Facts

Per serving (estimated)

680 kcalCalories
42 gFat
16 gSaturated Fat
38 gCarbs
5 gFiber
18 gSugar
38 gProtein
520 mgSodium
1100 mgPotassium
80 mgCalcium
4 mgIron
18 mgVitamin C
850 mcgVitamin A

Ingredients

For the Lamb Rack

2 frenched New Zealand lamb racks (about 750g each, 8 bones)
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tsp sea salt
1/2 tsp cracked black pepper
1 tbsp Dijon mustard

For the Mint Jelly Glaze

1/2 cup quality mint jelly
2 tbsp white wine vinegar
2 tbsp boiling water
2 tbsp fresh mint, finely chopped
1 tsp honey

For the Roasted Vegetables

500g baby potatoes, halved
2 cups baby carrots
1 red onion, cut into wedges
2 tbsp olive oil
1 tsp sea salt
1/2 tsp cracked black pepper
2 cloves garlic, smashed

Directions

Preheat the oven to 200°C (400°F). Using a sharp knife, score the fat cap of each lamb rack in a diamond pattern, taking care not to cut into the meat.
Rub the lamb racks all over with olive oil, then season generously with salt, pepper, garlic, rosemary, and thyme, pressing the herbs into the fat so they adhere.
Heat a large oven-safe skillet over medium-high heat. Sear the lamb racks fat-side down first for 2-3 minutes until golden and crisp, then sear the meat sides for 1 minute each. Brush the seared fat with Dijon mustard.
Transfer the skillet to the preheated oven and roast for 18-22 minutes for medium-rare (internal temperature 57°C/135°F). On a separate tray, toss the potatoes, carrots, and red onion with olive oil, salt, pepper, and garlic; roast alongside the lamb for 25-30 minutes.
While the lamb roasts, prepare the mint jelly glaze by combining the mint jelly, white wine vinegar, boiling water, fresh mint, and honey in a small saucepan. Warm gently over low heat, stirring until smooth and glossy.
Remove the lamb from the oven and tent loosely with foil. Let rest for 8-10 minutes to allow the juices to redistribute.
Stir the fresh mint into the warm glaze just before serving.
Carve each rack between the bones into individual cutlets, slicing cleanly down to the bone.
Spoon the roasted vegetables onto warm plates and arrange 4 cutlets per serving alongside.
Drizzle the warm mint jelly glaze over the lamb or serve in a small ramekin on the side.

Cook’s Notes

Always let the lamb rest for at least 8 minutes after roasting—cutting too early releases the juices and dries out the meat.
Use an instant-read thermometer for perfect doneness; pull the lamb at 57°C as it will carry over to 60-62°C while resting.
Frenched racks with clean, exposed rib bones make for the most elegant presentation at the table.
Pair with a New Zealand Pinot Noir from Central Otago or Martinborough for an authentic Kiwi pairing.
Mint jelly glaze can be made up to 3 days ahead and gently rewarmed before serving.