Rack of Lamb with mint mustardy sauce

Rack of Lamb with Mint Mustardy Sauce

  • Servings: 2 - 4 people
  • Difficulty: Easy
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Prep: 40 minutes |  Cooking: 12 – 15 minutes | Oven: 200 °C / 390 °F

Greeny minty sensation!

Acknowledgment: Kudos to Platings and Pairings for the sauce. I adapted the sauce with more mint (more green!) olive oil, sour cream and no garlic.  I would recommend making the sauce quantity below, but add extra or double it depending on how many you are cooking for. It is so delicious, the sauce will not go to waste. The person (who shall remain nameless) I cooked it for, ate spoonfuls of the sauce 🙂



  • 1 rack of lamb for 2-3 people
  • 2-3 sprigs of rosemary (fresh or sprinkles from jar)
  • 1-2 tablespoons of olive oil
  • Salt and freshly ground pepper


  • 3 tablespoons whole grain mustard
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1/2 cup mint leaves (or more + to taste)
  • 1-2 tablespoons of olive oil
  • 2-3 spoons of sour cream
  • Salt
  • Pepper

Spinach (optional)

Remember that spinach wilts when cooking it, so you really need 1 spinach between two people.

  • 1 spinach or a bag of baby spinach
  • 1 clove of garlic (cut into fine slices)
  • Olive oil


  1. To make the lamb, firstly cut it into 2 or 3 pieces so there are a minimum of 3 ribs or chops per person. Drizzle some olive oil and rub rosemary, salt and pepper. Then over the bones with aluminium, so they don’t burn in the oven. Roast the lamb in the upper third of the oven.  Roast for about 8 minutes for very pink meat, 10 minutes for medium and 12-15 minutes for well-done. Take lamb out, and let is rest.
  2. To make the sauce, add mustard, vinegar, olive oil and honey to a food processor or blender. To this mixture, add your mint and process until finely chopped. Then add sour cream, and season a little at a time with salt and pepper.
  3. To make the spinach, cut the bottom of the stems off. Heat a low saucepan and add olive oil, spinach, garlic, and 1 tablespoon of water. Cook for 4-7 minutes depending on the temperature of your saucepan.
  4. To plate, place the spinach on the bottom, with the lamb on top and drizzle the sauce. I would suggest having a side of sauce on the table, so your guest can scoop up extra!