Lamb Rack With Salad

Hendri is a yoga teacher with a talent for whipping up balanced meals with a high protein content. Hendri uses Australian lamb and vegetables packed with nutrients for a classic combo - Lamb rack with a side salad.

Marinated Seasoning For Lamb Rack

  • 1/2 cup brown sugar

  • 1 tbs tamarind paste

  • 2 lemons (zested and juiced)

  • 1 fresh coriander leaf

  • 1 red chilli, chopped

  • 2 tbs vegetable oil

  • 2 tbs olive oil

  • 2 tbs Worcestershire sauce

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • Australian lamb rack with 4 ribs


  1. Prepare salad mix and salad dressing


Preparation for the Lamb:

  1. In a large bowl, combine the brown sugar, tamarind paste, lemon juice and zest, coriander, chopped red chilli, vegetable oil, worcestershire sauce, salt, and pepper and mix well.  

  2. Rub the marinade onto the lamb rack, coating it well on both sides. Cover and refrigerate for up to 4 hours.

To cook:

  1. Preheat a large skillet over HIGH heat. 

  2. Cook the marinated lamb rack in the skillet for 3 minutes on each side, until they are medium-rare, then set it aside in a warm place, allowing it to rest for 5 minutes.

To serve, arrange 2 ribs from the cooked lamb rack by stacking one on top of the other, and prepare the mixed salad with salad dressing on the side.

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