Spring rack of lamb with sweet potato salad

SERVES: 6 TIME TO MAKE: Less than 45 minutes

A stylish and deceptively simple way to prepare a rack of lamb.




For the Lamb:

  • 2 lamb racks, (6 chops each trimmed by your PnP butcher)
  • 6 ml dijon mustard
  • 2 bags PnP garlic cloves, crushed
  • 1 sprig PnP rosemary
  • 1 sprig flat leaf parsley

For the salad and dressing:

  • 4 medium sweet potatoes
  • 60 ml PnP Finest olive oil
  • 3 squeezes limes
  • 1 handful coriander or basil leaves, chopped
  • 15 ml honey
  • 1 PnP knob ginger, peeled and grated
  • 1 PnP red chilli, seeded and chopped
  • 1 PnP garlic clove, crushed


  • Slash fleshy side of lamb with a knife to allow flavours to penetrate.
  • Mix mustard, garlic, rosemary and parsley together and rub evenly onto lamb.
  • Cover and marinate in the fridge for an hour.
  • Peel sweet potatoes and slice into 5mm rounds.
  • Blanch in boiling water for 3-4 minutes.
  • Remove and pat dry with kitchen towel.
  • Mix remaining dressing ingredients together in a bowl and leave to infuse.
  • Grill potato slices on a kettle braai for a minute or two on each side until charred and cooked through.
  • Toss with dressing and set aside.
  • Place lamb on braai and cover.
  • Cook for 15-20 minutes for rare or 20-25 minutes for medium.
  • Cover and rest for 10 minutes before carving into cutlets.
  • Serve with sweet potatoes.