Lamb Rack with Coriander Chutney

Lamb Rack with Coriander Chutney


Servings 2
Time Needed Prep
Ingredients 9
Difficulty Easy

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  • 2 Lamb Racks
  • 1 tbsp Salt And Pepper
  • 1 tbsp Olive Oil
  • Coriander Chutney
  • 1.5 Coriander
  • 1/4 cup Pine Nuts
  • 1/4 Parmesan Cheese
  • 1/4 cup Olive Oil
  • 1 tbsp Salt And Pepper, To Taste

Nutrition Information

Qty per
161g serve
Qty per
Energy 534cal 331cal
Protein 24g 15g
Fat (total) 47g 29g
 - saturated 14.2g 8.8g
Carbohydrate 7.6g 4.7g
 - sugars 1.76g 1.09g
Dietary Fibre 3.12g 1.93g
Sodium 79mg 49mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This Lamb Rack with Coriander Chutney is going to be a star at family gatherings and holidays. 

I’m going to keep the lamb itself really really simple, the chutney will do all the work for this dish to come together and will be the magic touch for lots of flavour.

Basil pesto is also amazing with lamb, did you know? Especially if you’re not a fan of coriander.

Oh but just a tip, and keep in mind, the better quality lamb you buy the better the flavour.

Lamb Rack with Coriander Chutney | Stay at Home Mum

You will need an ovenproof frypan for this recipe.


  1. Preheat oven to 180°C

  2. Heat an oven-proof frypan over medium-high heat.

  3. Rub lamb with olive oil, salt and a good amount of pepper and place in the hot pan.

  4. Seal all sides of the rack then place in the oven to cook through. (See Below For Cooking Guide)

  5. Meanwhile, place the coriander, nuts, parmesan, salt and pepper in a small food processor and blitz for about 30 seconds.

  6. Add olive oil and blitz until well combined and chopped.

  7. Rare - 20 - 25 mins - internal temp 60°C

  8. Medium - 30 - 35 mins - internal temp 65 - 70°C

  9. Well Done - 40 - 45 mins - internal temp 77°C

Lamb Rack with Coriander Chutney | Stay at Home Mum

About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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