A Julie Recipe-Roasted Rack Of Lamb With Barbecue Gravy


Prep Time: 5    Cooking Time: 30    Serves: 2
  1. 450g rack of lamb
  2. 1 tsp smoked paprika
  3. 1/4 cup Fountain Barbecue Sauce Squeezy
  4. 1/2 cup water
  5. 1 tsp cornflour
  6. 1 ½ tbsp water, extra
  7. Salt and pepper, to taste
  8. Baked sweet potatoes and green salad, to serve



  1. Preheat oven to 200°C.
  2. Rub lamb all over with paprika then brush with Fountain Barbecue Sauce. Place in a small baking dish and pour in water. Roast for 30 minutes for medium-rare.
  3. Remove from oven. Stand covered in foil for 10 minutes. Slice cutlets individually.
  4. Meanwhile, pour liquid from the baking dish into a small saucepan.
  5. Combine cornflour with extra water. Add to saucepan. Whisk mixture over a medium heat, for about 1 minute or until thickened. Season with salt and pepper.
  6. Serve lamb and barbecue gravy with sweet potato and salad.
  7. Tips: Standing or ‘resting’ meat after cooking allows the juices to settle, giving a moist end result.
  8. Tips: To bake sweet potato, cut into 3cm pieces and toss with olive oil. Cook at 200°C for about 40 minutes or until tender.


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