Sticky Rack of Lamb with Mint Recipe

(12 ratings)

Sticky rack of lamb-mint-summer recipes-woman and home
Serves3 to 4
Total Time1 hours plus marinating

What’s better than a lovely summer meal then a big rack on minty ribs? Whether you’re entertaining friends this summer or just want a really special meal to feed the whole family, give this lovely lamb dish a go and you’ll not regret it. This brilliant lamb recipe includes the best ingredients on offer to make a lovely dish any guests will devour in a hurry!

Lamb is a great source of protein and vitamin B12, while the meat is full of flavour. In this recipe, we’ve mixed together good quality balsamic vinegar with fresh mint, balsamic syrup and mint jelly to make a tasty sauce to go with this lamb dish that becomes lovely and sticky when it’s brushed on the lamb every ten minutes while the lamb cooks.



  • 8-cutlet rack of lamb
  • 50ml (2fl oz) good-quality balsamic vinegar (such as Belazu)
  • 2tbsp chopped fresh mint
  • 4tbsp balsamic syrup
  • 4tbsp mint jelly


  1. Make criss-cross cuts in the lamb, going through the fat. Put it into a non-metallic dish, pour over the vinegar and add the mint. Cover and leave for at least 1 hour.
  2. Heat the oven to 200C, 180C fan, 400F, gas 6. Remove the lamb from the marinade and brush off the mint. Put the lamb in a roasting tin and roast for 45 minutes. Meanwhile, mix the balsamic syrup and the mint jelly together - easier if you heat it a little. Brush the lamb with this every 10 minutes while it's roasting. Let it rest before carving into cutlets. To serve, serve the jelly mix on the side with fresh asparagus and salad potatoes.
Top Tip for making Sticky Rack of Lamb with Mint

You'll often find racks of lamb that have been "French trimmed", meaning trimmed of all fat, but you do lose flavour without it.

Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.