Easter Rack of Lamb

Cook this Rack of Lamb to perfection and pair with sweet and juicy caramelised carrots as your feast’s centrepiece!




PREP TIME 20mins

COOK TIME 35mins



  • 30ml Huletts Molasses
  • 15ml Dijon or seeded mustard
  • 30ml Olive oil
  • 45ml fresh parsley, finely chopped
  • 20ml Huletts Treacle Sugar
  • 100g fresh bread crumbs
  • 15ml mixed dried herbs
  • Salt and Freshly ground black pepper to taste
  • 6 or 7 bone rack of lamb - French trimmed x 2


  • 15ml olive oil
  • 1 small onion chopped
  • 1 clove garlic chopped
  • 50g Huletts Treacle Sugar
  • 300ml red wine or alcohol free wine or grape juice
  • 300ml stock Lamb, beef or vegetable
  • 30ml Cranberry sauce or Berry Jam
  • Salt and freshly ground black pepper to taste
  • 45ml butter



  1. Mix together the molasses, mustard, 15 ml of the olive oil and 15 ml of the parsley on a plate.
  2. Mix together the sugar bread crumbs, dried herbs, salt, pepper and the remaining parsley on another plate.
  3. Coat the rack of lamb with the molasses and mustard mix, then coat in the herby bread crumb mixture. Drizzle over the remaining olive oil.
  4. Place the lamb, bone side down, on a wire rack over a large baking tray. Oven roast at 200°C for 20-35 minutes until browned on the outside and cooked to your liking.
  5. When the lamb is ready, remove from oven and allow to rest, covered with foil for 15 minutes. Then carve into slices.


  1. Heat olive oil and sauté the chopped onion and garlic until soft.
  2. Stir in the sugar and cook for a minute or two, then pour in the wine.
  3. Bring to the boil and simmer rapidly for about 10 minutes until the wine is reduced by about three-quarters and is syrupy.
  4. Stir in the stock and cranberry sauce and return to the boil. Reduce again by about a half or more if you want a thicker more concentrated sauce.
  5. Season to taste then whisk in the butter to give the sauce a lovely shine.


  1. Serve the Lamb with glazed carrots.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g