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Roast Rack of Lamb with Walnuts

2 servings


Dinner for Two High Fibre

Nutritional Facts Per Serving

30.4 g
39.8 g
4.1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 408
  • Fat 14.1 g
    • Saturated   3.1 g
    • + Trans 
  • Cholesterol 65 mg
  • Sodium   616 mg
  • Carbohydrate 39.8 g
    • Fibre   4.1 g
    • Sugars  
  • Protein 30.4 g
    • Vitamin A 61 %
    • Vitamin C 52 %
    • Calcium 4 %
    • Iron 29 %


Preheat the oven to 425 degrees F. Remove most the outer fat from the lamb; cut into 2, 4-rib racks. In a very hot, ovenproof, non-stick skillet, sear the lamb for 1 minute on each side, starting with the meat-side. Remove from the heat and drain any excess fat that has melted from the lamb. Brush the meat side of the lamb with the mint sauce; season with salt and pepper and top with walnuts. Roast 22-25 minutes for rare, 25-28 for medium rare and 30 for medium. Set the lamb on a plate, tent with foil and rest 10 minutes. Place the skillet on the stovetop over medium-high. Add the stock/flour mixture, tomato sauce and paprika; gentle simmer 5 minutes. Whisk in the butter; season with salt and pepper. Serve the sauce alongside the lamb for drizzling on top.

Serving Suggestions

The recipe says to serve the lamb with steamed spinach and pan-fried potatoes, but you could also pair it with some of the side dishes found in our website recipe collection, such as Broccoli with Orange and Ginger Butter; Baby Carrots with Maple, Ginger and Cinnamon; Mixed Vegetable Stuffed Tomatoes; Yam, Goat Cheese and Caramelized Onions Stacks; and Lemony Herb Roast Potato Wedges.

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