Skip to main content

Mustard lamb rack with sweet potato wedges

Skip to IngredientsSkip to Method

Whip up a winner with this mouthwatering Mustard lamb rack with sweet potato wedges. It's a simple dinner option that your whole family will love.

  • Serves4
  • Cook time40 minutes
  • Prep time15 minutes
Mustard lamb rack with sweet potato wedges


  • 1 tbs olive oil
  • 800g Coles Australian Lamb Rack Cap On Roast
  • 800g sweet potato, cut into wedges
  • 200g punnet Perino grape tomatoes
  • 2 tbs wholegrain mustard
  • ¼ cup chopped mint
  • ¼ cup chopped flat-leaf parsley
  • Mixed leaves salad, to serve

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 the oven to 200⁰C. Heat 2 tsp oil in a large roasting pan over high heat. Season lamb with salt and pepper. Cook for 2 mins each side or until browned all over. Transfer to a plate.
  2. Step 2

    Add remaining oil to the pan. Add sweet potato and cook, turning, for 5 mins or until lightly brown all over. Remove from heat. Add tomatoes and return the lamb to pan. Spread mustard over top of lamb. Cook in the oven for 25-30 mins for medium or until cooked to your liking. Rest lamb, covered, for 5 mins.
  3. Step 3

    Combine mint and parsley in a small bowl. Sprinkle herbs over vegetables and lamb and serve with salad.