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Photo of Lamb rack with zucchini fries and mint salsa by WW

Lamb rack with zucchini fries and mint salsa

Total Time
45 min
15 min
30 min
A luscious lamb rack coated in panko and parmesan crumbs served with crispy zucchini fries.



1 medium

Panko breadcrumbs

55 g, (1 cup)

Grated parmesan cheese

¼ cup(s), (20g)


800 g

Lamb French cutlet(s) or rack(s), raw

600 g, (buy 8 individual)

Fresh mint

cup(s), finely chopped, plus extra sprigs to garnish


½ whole, finely chopped

Olive oil

1 tbs

Red wine vinegar

2 tsp


  1. Preheat oven to 220°C or 200°C fan-forced. Line 2 large baking trays with baking paper.
  2. Whisk egg in a large bowl. Combine breadcrumbs and parmesan on a plate. Season with salt and pepper. Cut zucchini into 8cm x 1.5cm batons, discarding centre section with seeds.
  3. Add zucchini to egg and toss to coat. Working in batches, transfer a large handful of zucchini, draining off excess egg, to breadcrumb mixture. Toss to coat. Spread, in a single layer (without touching), on prepared baking trays. Repeat to coat all zucchini.
  4. Brush lamb with remaining egg and press remaining breadcrumb mixture over meat to cover. Place lamb in a small baking dish and bake for 5 minutes. Add trays with zucchini and bake for 20 minutes. Check lamb is cooked to your liking and transfer to a plate. Cover lamb loosely with foil and set aside for 5 minutes to rest. Continue baking zucchini for 5 minutes or until golden.
  5. Meanwhile, combine chopped mint, eschalot, oil and vinegar in a small bowl. Season with salt and pepper. Carve lamb into cutlets and serve with zucchini fries, mint salsa and extra mint.


SERVING SUGGESTION: Steamed broccoli, plus steamed baby chat potatoes. TIP: Remove lamb from fridge 30 minutes prior to cooking to bring it to room temperature. This ensures the meat doesn’t seize and become tough when it hits the oven.