Rack of Lamb with Mint Jus

YIELD: ± 1.2 kg / 900 g



1.2 kg Lamb, racks, French trimmed

40 g Savanna Braai Spice (08700010)

250 mℓ (1 cup) Steakhouse Marinade (07532040)

60 g (3 Tbsp) Cranberry/Red currant jelly


1 ℓ (4 cups) Water

100 g Jus R/P (08265010)

10 g (2 Tbsp)


Preheat an oven to 180°C. Season the lamb racks with Savanna Braai Spice and leave to stand in the fridge for ± 10 minutes. Whisk together the Steakhouse Marinade and cranberry/red currant jelly in a saucepan to make a basting sauce. Bring to the boil and allow to simmer until the mixture starts to thicken. Remove from the heat. Baste the lamb racks with the sauce before roasting for ± 20 minutes, basting occasionally during cooking. Add the water and Jus / Demi-Glace to a saucepan and mix together. Bring up to a simmer while whisking. Add the mint. Simmer for ± 5 - 10 minutes or until the sauce has thickened, whisking continuously. Leave to stand for ± 45 minutes to allow the flavours to develop. Reheat to serve.