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Balsamic lamb rack with potato salad

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We've made dinner quick and easy with our simple, yet flavourful balsamic lamb rack with potato salad recipe.

  • Serves4
  • Cook time40 minutes
  • Prep time15 minutes, (+ 10 mins resting time)
Sliced rack of lamb, on a serving plate with a potato, bean and snowpea salad in a bowl


  • 1 kg baby potatoes
  • 2 tsp olive oil
  • 800g Coles Australian Lamb Rack Roast
  • ⅓ cup (80ml) Coles balsamic vinegar
  • 2 tbsp brown sugar
  • 2 garlic cloves, crushed
  • 100g green beans, trimmed
  • 100g snowpeas, trimmed
  • 3 radishes, thinly sliced
  • 2 spring onions, thinly sliced
  • ⅓ cup (80ml) potato salad dressing

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Cook the potatoes in a saucepan of boiling salted water for 12-15 mins or until just tender. Drain and set aside to cool. Halve.
  2. Step 2

    Meanwhile, heat the oil in a large frying pan over medium heat. Season the lamb with salt and pepper. Brown both sides of the lamb in the pan for 5 mins. Combine the vinegar, brown sugar and garlic in a small bowl. Brush the lamb with the glaze, reserving any remaining glaze. Place the lamb on a rack in a roasting pan. Roast for 30 mins. Cover the lamb with foil and set aside for 10 mins to rest. Slice into cutlets.
  3. Step 3

    Meanwhile, blanch beans and snowpeas in a saucepan of boiling water for 2 mins. Drain and refresh under cold water. Slice beans and halve snow peas diagonally. Place in a serving bowl with potato, radish, spring onion and dressing. Toss to combine.
  4. Step 4

    Heat the remaining glaze in a small saucepan over low heat. Cook for 3-5 mins or until thickened slightly. Drizzle cutlets with the glaze and serve with the potato salad.