Glazed Minted Lamb Racks Recipe


Preparation Time5 MinCooking Time35 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageCourse
MethodMain Ingredient


 Lean lamb racks2 (each containing 6 cutlets)
For burghul seasoning
 Burghul4 Tablespoon
 Soft breadcrumbs1 Ounce (1/2 cup, 30 g)
 Finely chopped fresh parsley3 Tablespoon
 Finely chopped fresh mint1 Tablespoon
 Grated lemon rind1 Teaspoon
 Pine nuts1 Tablespoon, toasted
 Mint jelly2 Teaspoon
 Apple1 , peeled, cored and grated
 Butter1⁄2 Ounce, melted (15 g)
 Freshly ground black pepper To Taste
For mint glaze
 Mint jelly3 Tablespoon
 Orange juice2 Tablespoon
 Honey2 Tablespoon


1. To make seasoning, soak burghul in boiling water for 15 minutes. Drain and rinse under cold running water. Dry on absorbent kitchen paper, place in a bowl and mix with remaining ingredients.
2. To make glaze, melt jelly in a saucepan over a medium heat. Stir in juice and honey.
3. Trim excess fat from outside of lamb racks. Using a sharp knife, separate bones from meat, leaving both ends intact, to make a pocket. Pack seasoning firmly into pockets.
4. Place racks in a baking dish, brush with glaze and bake at 180°C/350°F/Gas 4 for 30-35 minutes or until cooked to your liking. Baste frequently with glaze during cooking.