• Panko breadcrumbs 50g
  • SpinneysFOOD black pepper 7g
  • Lemon juice 4 tsp
  • Fresh Basil 5g
  • Labneh 100g
  • SpinneysFOOD salt 7g
  • Tomato paste 50g
  • Red onion 30g
  • Aubergine 50g
  • Mixed local capsicum 80g
  • Courgette 80g
  • Dijon mustard 20g
  • SpinneysFOOD olive oil 80ml
  • Australian lamb rack 800g
  • Zest of oranges 2.000
  • SpinneysFOOD fresh parsley 140g
  • SpinneysFOOD fresh thyme 10g
  • SpinneysFOOD fresh rosemary 10g
  • Pistachios, peeled 30g
  • SpinneysFOOD fresh mint 60g


  • Frying pan 1.000

Nutrition (Per serving)

  • Calories 700
  • Fat 39.4g
  • Saturates 9.1g
  • Protein 64g
  • Carbs 26g
  • Sugars 7.2g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Green herb crusted rack of lamb with mint yoghurt sauce and ratatouille

Mediterranean 20 Mins Prep · 40 Mins Cook

  1. Preheat the oven to 180°C, gas mark 4.
  2. To make the herb crust, place all the ingredients in a blender and blitz until the mixtures comes together.
  3. To prepare the lamb, remove the bottom bones, fat and tendons from the rack of lamb.
  4. Brush the meat with the olive oil, salt and pepper.
  5. Place the lamb on a tray and put it in the preheated oven for 8-10 minutes.
  6. Remove the tray from the oven and brush the lamb with the mustard and then roll it in the herb crust. 
  7. Place the meat back on the tray and return it to the oven for another 3-4 minutes.
  8. Allow to rest for 2-3 minutes before slicing.
  9. Dice the vegetables into 2cm pieces.
  10. Heat the oil in a medium-sized pan.
  11. Sauté the vegetables in the pan for 2 minutes.
  12. Add the tomato paste and seasoning, and mix to combine.
  13. To make the mint yoghurt sauce, place all the ingredients except the labneh in a blender and blitz till a smooth green sauce forms.
  14. Mix the green sauce with the labneh and season to taste.
  15. Slowly slice the lamb rack into individual chops, assemble them on the plate or wooden board, place the ratatouille veg next to the chops and serve the mint yoghurt sauce as side.