Rosemary salt-baked lamb rack

Rosemary salt-baked lamb rack

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  • 8
  • Easy
  • Carb Conscious Dairy free
  • 20 minutes
  • 40 minutes


  • 2 x 850 g Woolworths free-range spiced racks of lamb
  • 2 T olive oil
  • 1 kg fine salt
  • 500 g coarse salt
  • 3 egg whites
  • 20 g rosemary, chopped

Cooking Instructions

Preheat the oven to 220°C.

Sear the Woolworths free-range spiced racks of lamb in a hot pan in olive oil for 3 minutes on each side, or until golden brown.

Mix the fine salt and coarse salt with egg whites and chopped rosemary. Place ⅓ of the salt mixture in the bottom of a roasting tray into which both racks of lamb will fit snugly. Top with the racks of lamb and pat the remaining salt mixture onto the lamb to form a crust. Bake for 25–35 minutes. Test with a meat thermometer – the internal temperature should be 135°C – or remove part of the salt crust and cut into the meat to see if it is cooked to your liking. Set aside to rest for 5 minutes before wiping or brushing off the salt.

Cook's note: The salt crust lets the meat roast evenly and imparts flavour and succulence. And it doesn't leave a salty taste.

Discover more Easter roasts here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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