Rack of Lamb with Mushroom & Passionfruit Sauce

4 servings, ready in 35 minutes

Learn now how to make a rack of lamb! This delightful recipe is surprisingly easy to make with our step-by-step instructions. Try it now with SPLENDA® Sugar Alternative, Granulated!

Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes


Preheat the oven to 200°C.

Heat the oil in a pan over a medium heat, until hot.

Add the shallots, garlic and mushrooms and cook for 5 minutes, stirring occasionally, until the juices from the mushrooms have been released and evaporated.

Add the wine and let it bubble for 2 minutes.

Add the flour and cook, stirring for 1 minute.

Add the stock, passion fruit juice and SPLENDA® Granulated and stir until smooth.

Simmer for 2-3 minutes until thickened and hot. To cook the lamb, heat a frying pan until hot and dry fry the lamb for 3-4 minutes until browned all over.

Place in a roasting tin and cook for 10 minutes.

Allow to rest for 5 minutes before carving into cutlets and serving with the hot sauce.

Serving Size 270g


  • 2 tsp olive oil
  • 2 shallots, peeled and diced
  • 1 clove garlic, peeled and crushed
  • 150g mixed mushrooms, sliced e.g. baby portabella, oyster or chestnut
  • 125ml red wine ½ tbsp plain flour
  • 125ml beef stock
  • Juice of 2 large passion fruits, seeds removed
  • 1 tbsp SPLENDA® Granulated
  • 1-2 racks of lamb with 8 cutlets

Nutrition information

per serving
Energy 507kcal
Fat 41.50g
of which saturates 19.60g
Carbohydrate 4.3g
of which sugars 1.30g
Fibre 0.70g
Protein 24.00g
Salt 0.60g

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