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Rack of Lamb with Strawberry Mint Sauce

Rated as 5 out of 5 Stars

"As far as mint sauces go, I love experimenting with new ideas, especially around Easter time, and I really liked how this came out. The combination of the sweet-savory sauce and the Dijon crumb crust complemented the lamb perfectly."
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1 h servings 470
Original recipe yields 4 servings


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  1. Place halved strawberries, zest from one lemon, juice from 2 lemons, water, honey, salt, and cayenne pepper in a pot over medium-high heat and bring to a simmer. As strawberries begin to release their liquid, soften, and start to break down, reduce heat to medium-low and continue stirring and cooking occasionally until fruit is very soft, about 10 minutes. Remove from heat. Pass mixture through a fine mesh strainer.
  2. Preheat oven to 475 degrees F (245 degrees C). Line a shallow baking pan with foil, bringing ends up and over sides of the pan.
  3. Generously season rack of lamb on both sides with kosher salt, freshly ground black pepper, and cayenne pepper. Place lamb on prepared pan. Roast rack of lamb in hot oven to sear, about 10 minutes. Remove pan from oven. Reduce oven temperature to 375 degrees F (190 degrees C).
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Combine mustard and onions in a small bowl. Pour melted butter into bread crumbs in a separate bowl; stir until mixture resembles wet sand. Season with salt.
  6. Coat top of lamb generously with the mustard mixture. Sprinkle crumb mixture onto the mustard mixture and press down to create a crumb crust.
  7. Roast rack until it reaches an internal temperature of 125 degrees F (50 degrees C), about 15 minutes. Let rack rest 10 minute before slicing between ribs into four 2-rib servings or two 4-rib servings.
  8. Mix thinly sliced mint into strawberry sauce just before serving. Spoon a small pool of the sauce onto serving plates. Place ribs on sauce to serve.


  • Cook's Notes:
  • One 8-bone rack of lamb is enough for 2 large or 4 smaller portions.
  • For the sauce, do final seasoning after the sauce has cooled. When tasting the sauce, keep in mind it's going to be used as a condiment, and not eaten plain, which means it needs to be very well-seasoned. This is why it's better to taste on a cracker or piece of bread, instead of off the spoon. Other great additions to this sauce are things like balsamic vinegar, hot/sweet peppers, cracked black pepper, as well as other "sweet" herbs, like tarragon and basil.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 470 calories; 32.5 24.4 22 115 609 Full nutrition

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I made this for Easter Dinner and it turned out picture perfect. It looked impressive and really was pretty easy to whip up.

I made this for Easter dinner as well. I followed the recipe almost exactly and it was an impressive dish not only in flavor but in presentation. The strawberry sauce was perfect; sweet, sour, s...

This was my first time making a rack of lamb! Honestly, i was a bit intimated by its “fanciness”. Turns out it isn’t not that difficult and this recipe was amazing! Definitely making again.

The strawberry sauce was excellent, made mine with Meyer lemons which was a good choice, served with rosemary roasted potatoes and cucumber salad. The only thing I would say is that I prefer my...