Mustard rack of lambs

Here’s another recipe of lamb that you can cook for your family in Quarantine time and be creative with lamb at home for a change instead of BBQ styles in the garden or park. As it’s lockdown and restricted to have big family.

Let’s enjoy home cooked meal with family. It’s a simple straight forward meal that you can eat using your fingers if you don’t have guests. Use a fork or spoon to scoop up the vegetables. Once awhile it’s ok to eat with your fingers.

I remembered I use to fight with my sisters using our fingers holding the rack of lamb bone and pretending its gun splattering the sauce all over and running around the garden.

The lamb is soft tender delicious, and I admire the colours of the vegetables serve with it. Also, the lamb is delicious, and the flavour is so flavourful. Let’s cook!!!!


6 racks of lamb
2 Tsp olive oil
125 ml apple cider
1 Tbs mustard
50 ml thickened cream
1/2 packet of rainbow carrots
water for boiling
1/2 red capsicum
6 cherries tomatoes


Heat water with a bit of salt, add carrots to soften a bit about 4 minutes. Heat the oil in a heavy-based pan and cook the lambs over a moderately high heat for about 5-8 minutes a side. Remove them to a warmed plate.

Pour the cider into the pan, still over the heat, to de-glaze the pan. Let it bubble away for a minute or so, then add the mustard, tomatoes, capsicum, carrots cook for about 4 minutes and then stir in the cream. Let the sauce continue cooking for a few minutes before scooping the vegetables and pouring over each plated lamb.