Minted Rack of Lamb, Feta and Herb Couscous, with Roasted Veg 

Minted Rack of Lamb with Couscous and veg - horizontal
Using Colman's Mint Sauce to marinate your lamb rack takes it to the next level. Try @Lilandlife 's recipe for a delicious Easter lunch! 

  • 3 Minutes 


For the lamb:

  • 1 rack of lamb
  • 3 tbsp Colman's Mint Sauce
  • 1 tbsp honey
  • 1 tbsp oil
  • salt and pepper

For the couscous:

  • 100 g couscous
  • 200 ml chicken stock
  • chopped parsley, coriander, dill
  • 50 g feta

For the roasted veg (swap in whatever you like!):

  • 1 red onion diced
  • 1 pepper diced
  • 200 g tenderstem broccoli
  • cherry tomatoes


  1. Marinate the the Lamb in the Colman's Mint Sauce, honey and oil for around 4 hours

  2. Make the couscous by adding the hot chicken stock to the couscous, cover and leave to stand for 10 minutes

  3. Mix the couscous then add the chopped herbs and crumbled feta

  4. For the roasted veg, roast the onion, pepper and broccoli in a little oil, salt and pepper on 180’ for 15 minutes, then add the tomatoes on top and roast for another 10 minutes

  5. Once the lamb has been marinating for 4 hours, heat a pan on a high heat with some oil. Season the lamb with salt and pepper on both sides

  6. Sear the lamb for around 2 minutes on each side till nicely browned, add a little butter and baste

  7. Then roast in the oven on 180’. We had our Lamb medium and cooked it in the oven for 10 minutes then let it rest for 5 minutes before carving. Enjoy!