45 mins 45 mins
4 people 4 people
Medium Medium
Experience the delectable flavors of Chef Nti Ramaboa's Balsamic Glaze Lamb Rack. Tender lamb with a golden herb crust is paired with creamy Chakalaka purée and a tangy balsamic glaze. Spring vegetables add freshness and color to this exquisite dish. Enjoy the harmonious blend of flavors and textures as you savor each bite of this culinary masterpiece.
Balsamic Glazed Lamb Rack
Spring Vegetables:​
  • Asparagus, a handful
  • Broccolini, a handful
  • Baby carrots, a handful
  • Sugar snap peas
  • 2 tablespoons butter
  • 1 tablespoon honey
  • Salt and pepper to taste​

Creamy Chakalaka Purée:​
  • 1 can of Chakalaka (store-bought or homemade)
  • 1 cup mayonnaise

Lamb Rack:​
  • 560g lamb rack (request a French-style 6-7 pinned lamb rack from your butcher)
  • 1 cup panko breadcrumbs
  • A large handful of parsley
  • A large handful of mint
  • A handful of thyme sprigs (stems removed)

Balsamic Glaze:​
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons wholegrain mustard

Lamb Rack Crust:

  1. Place panko breadcrumbs, mint, parsley, and thyme into a food processor. Pulse gently until it reaches a fine crumb consistency, then set it aside.

Lamb Rack

  1. Generously season the lamb rack with salt and pepper.
  2. Heat a smoking hot pan and sear the lamb rack, fat side down, until it turns golden brown. Then, brown the rest of the rack.
  3. Remove the lamb rack from the pan and gently place the herb crust on the fat side of the meat.
  4. Preheat the oven to 190 degrees Celsius. Place the lamb rack in the oven for 8 minutes. Afterward, remove it from the oven and cover it with foil to let it rest.

    If you have the Matte Black Oven with Cooking assist, you can choose the Assisted Cooking recipe for Lamb rack and set your preferred level of doneness. Insert the SenseCook probe and the oven will alert you when your lamb is done. 

Creamy Chakalaka Purée

  1. In a food processor, mix the Chakalaka and mayonnaise until you achieve a thick, smooth consistency. Set it aside.

Spring Vegetables

  1. Set a heavy-based pan over medium to high heat. Add butter and sauté the vegetables in the butter until they develop a slight char. Season with salt and pepper, then set them aside.

Balsamic Glaze

  1. In a separate bowl, mix 4 tablespoons of balsamic vinegar, 2 tablespoons of honey, and 2 tablespoons of wholegrain mustard. Cook the mixture over medium heat until it forms a thin, syrupy consistency.


Arrange the spring vegetables on a bed of Chakalaka purée. Slice the lamb chops and place them on top. Finish by generously drizzling the balsamic glaze over the dish. 

compare channel adviser image