[{"type":"span","children":[{"text":"Join now"}]}]

Join from $25/month*!

*On selected 6 month plans only. Min. cost (Core) NZ$150. Offer ends 25/05/24. See terms.
Photo of Lamb with minted spring veggies by WW

Lamb with minted spring veggies

Total Time
40 min
15 min
25 min
Roast lamb and mint is a classic combination and this dish celebrates the best of it with delicate, tender and succulent meat plus crunchy veggies


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

700 g, (buy 2 x 450g racks) (6 cutlets each) fat trimmed


1 bunch(es), trimmed, halved diagonally


3 small, quartered lenthways

Green string beans

200 g, topped


200 g, (1 bunch baby) halved

Chicken stock

1 cup(s), (250ml)

Mint jelly

30 g, or redcurrant jelly

Fresh mint

2 tbs, (small)


  1. Preheat oven to 200°C or 180°C fan-forced. Heat a large flameproof baking dish over medium-high heat. Lightly spray lamb with oil and cook, turning, for 5 minutes or until browned. Transfer lamb to oven and bake for 15 minutes for medium-rare or until cooked to your liking. Transfer to a plate. Cover lamb with foil and rest for 5 minutes before cutting cutlets from racks. Reserve pan juices.
  2. Meanwhile, boil, steam or microwave asparagus, zucchini, beans and carrots, separately, until tender. Drain.
  3. Heat baking dish with pan juices over medium heat. Add stock and redcurrant jelly and cook, stirring, until jelly dissolves (see tip). Bring to the boil and cook for 4–5 minutes or until slightly thickened.
  4. Divide vegetables among plates and top with lamb. Drizzle with redcurrant sauce and sprinkle with mint to serve.
  5. TIP: When stirring the sauce, scrape the base of the baking dish to dislodge any baked-on bits as these are full of flavour.


SERVING SUGGESTION: Roasted baby (chat) potatoes.