A rack of lamb is a premium rib meat that renders succulent tenderness when cooked right. In this recipe, we’ll teach you how to turn an incredibly moist and juicy meat into a stunning centrepiece for Easter lunch.

This Easter lamb comes with a sauce made of mint and capers that will surely give it a flavourful boost, distinct yet not too overpowering. If you haven’t cooked a lamb rack before, give this recipe a go!

While turkey and chicken are common roast choices for the holidays, lamb remains to an interesting pick for Easter. Not only does it carry religious connotations as sacrificial lamb in celebrations of Passover and Easter, it’s also perfect for lining your stomach in preparation for an afternoon of chocolate eggs and lots of sweets.

Carved into individual chops or not, a rack of Easter lamb will definitely make an impressive display on the table.



For the lamb

  • 4 garlic cloves, crushed
  • ½ cup fresh mint, roughly chopped
  • 2 tsp finely grated lemon zest
  • ¼ cup fresh lemon juice
  • ½ cup extra-virgin olive oil
  • 2 tsp salt
  • ½ tsp pepper
  • 2 racks of lamb, frenched
  • 2 tbsp grapeseed or olive oil

For the mint and caper sauce

  • 2 cups fresh mint
  • 2 tsp finely grated lemon zest
  • ¼ cup fresh lemon juice
  • ¼ cup minced shallots
  • ½ cup salt-packed capers, rinsed well
  • ½ cup extra-virgin olive oil


  1. Whisk together garlic, mint, lemon zest and juice, olive oil, salt, and pepper in a medium-sized bowl. Then place the lamb in a large resealable plastic bag, add the marinade and refrigerate overnight.
  2. The next day, let the lamb stand at room temperature for one hour then preheat oven to 200C.
  3. Remove the lamb from its marinade, brush off any garlic and mint, and pat dry with paper towels. Discard marinade in the sink and then season the lamb with salt and pepper.
  4. In a large ovenproof skillet, heat the grapeseed or olive oil over medium-high heat. Sear the lamb for two to three minutes per side, until browned.
  5. Insert an instant-read thermometer, at least 5cm deep into the meat, ensuring not to hit the bones. Transfer the skillet to oven and cook until lamb registers to 130C. Cook for 20-25 minutes to achieve medium-rare meat.
  6. Meanwhile, make the caper-mint sauce by pulsing capers in a food processor until roughly chopped. Add mint, lemon zest and juice, and shallots, then pulse until mint is roughly chopped. Pour in olive oil in a slow, steady stream whilst pulsing until combined but still coarse. Transfer to a small bowl.
  7. Once done with the sauce, transfer the lamb to a serving platter and coat the racks with a third of the caper-mint sauce. Let the meat rest for 20 minutes. Cut lamb into chops, single or double thickness then transfer to a platter. Garnish with lemon wedges and mint sprigs. Serve with the remaining sauce.
recipe image
Recipe Name
Easter Roast Rack of Lamb with Mint Sauce
Published On
Preparation Time
Cook Time
Total Time

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

Leave a Reply

Your email address will not be published.