Tony Ferguson

Make healthy eating enjoyable with Tony Ferguson’s
delicious recipes. All our recipes serve four, are easy
to make with everyday ingredients and can be used
with your Tony Ferguson meal plan.

Lemon and Garlic Lamb Rack

Lemon and Garlic Lamb Rack



1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 clove garlic, crushed
1 tablespoon freshly chopped rosemary
1 French lamb rack – 8 cutlets
(females 2-3 cutlets)
1½ French lamb rack – 12 cutlets
(males 3-4 cutlets)
2 lemons, cut into wedges
1 red onion, cut into wedges
500g green beans, trimmed
2 teaspoons seeded mustard
1 tablespoon white wine vinegar


  1. Preheat oven to 180°C. Combine lemon juice, oil, garlic and chopped rosemary to form a paste. Pour the paste over the lamb rack and leave to marinate for at least 1 hour.
  2. Place lemon wedges, onion and some extra rosemary sprigs in the bottom of a baking dish and place lamb rack on top making sure to add any extra marinade from the dish. Bake in a hot oven for 35-40 minutes.
  3. Steam beans until tender and combine in a stainless steel bowl with mustard and white wine vinegar and toss until beans are well coated. Serve cutlets with the bean salad.
Energy 1262.6kJ
Protein 20.3g
Fat 20.2g
Glycaemic carbohydrate 9.8g
of which is sugar 6.2g
Fibre 4.5g