Roasted Lamb Rack with Lemon Myrtle and Finger Lime Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy roasted lamb rack seasoned with lemon myrtle and served alongside a bright finger lime salsa bursting with fresh citrus pearls. This australian-inspired lamb ready in about 45 minutes blends lamb rack (8 ribs), olive oil, lemon myrtle powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, mix 2 tbsp olive oil, 1 tbsp lemon myrtle powder, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper to form a paste.
  2. Step 2: Rub the paste evenly all over the 2 lbs lamb rack. Place the lamb on a roasting pan, fat side up.
  3. Step 3: Roast in the preheated oven for 20-25 minutes for medium-rare, or until an internal thermometer reads 135°F. Remove from oven and let rest for 10 minutes.
  4. Step 4: While lamb rests, combine the pulp of 4 finger limes, 1 finely chopped small red chili, 2 tbsp chopped fresh coriander, and 1 tbsp lime juice in a bowl to make the salsa.
  5. Step 5: Slice the lamb rack between the ribs and serve with a generous spoonful of finger lime salsa on top.

Frequently asked questions

How long does Roasted Lamb Rack with Lemon Myrtle and Finger Lime Salsa take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Lamb Rack with Lemon Myrtle and Finger Lime Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Lamb Rack with Lemon Myrtle and Finger Lime Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Lamb Rack with Lemon Myrtle and Finger Lime Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Lamb Rack with Lemon Myrtle and Finger Lime Salsa?

Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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