Roast Rack of Lamb with Radish Mint Salsa

by Julianne De Witt

April 3, 2023

Nothing says Spring like an elegant roast rack of lamb. This recipe is one of my favorite ways to prepare lamb because it’s so simple but the flavour is wonderful. You simply rub the lamb with plenty of garlic, rosemary and olive oil before searing it on high heat, so the meat browns beautifully before adding it to the oven.

Instead of the usual mint sauce, I serve this dish with a crisp, lightly sweetened, radish mint salsa. It’s bright and lively and really brings out the natural flavour of the lamb while balancing out its richness.

Serve this dish with your favourite starch and veggies or try my Creamy Cauliflower Mash and Roasted Asparagus with Lemon and Garlic recipes.

Tip: buy racks that are already frenched or have your butcher do it for you.

Rack of Lamb with Radish Mint Salsa

Tender oven roasted rack of lamb paired with a bight and lively radish mint salsa.
Course: Main Course


Lamb and Marinade

  • 2 racks of lamb frenched
  • Salt & pepper to taste
  • ¼ cup olive oil
  • 4 cloves garlic minced
  • 1 ½ tbsp fresh rosemary finely minced
  • 2 tbsp vegetable or avocado oil for searing

Radish Mint Salsa

  • 2/3 cup cucumber finely diced
  • 2/3 cup red radishes finely diced
  • 2-3 tbsp fresh mint minced
  • 1/4 cup shallots minced
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 1/2 tsp sugar
  • salt and pepper to taste


  • Line a baking sheet with tinfoil. Season lamb racks liberally with salt and pepper.
  • Prepare the marinade: add olive oil, garlic and rosemary to a small bowl. Mix well. Brush marinade on both racks and let sit at room temperature for 1 hour.
  • Prepare the salsa: add all salsa ingredients to a medium bowl, mix well and refrigerate until needed.
  • Preheat oven to 400 degrees.
  • Add vegetable oil to pan over high heat. Sear lamb racks for 1 minute per side until browned. Return lamb to baking sheet and place in oven. Roast for 15 – 20 minutes or longer depending on how you like it: 125 degrees for rare, 135 degrees for medium rare. Let lamb rest for 5 – 7 minutes before cutting.
  • Serve with radish mint salsa and your favourite mash and veggies and enjoy!
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