Baked Lamb Rack with Rosemary & Saffron Rub

rosemary lamb baked

Baked Lamb Rack with Rosemary & Saffron Rub

When it comes to heavenly flavour matches not many surpass rosemary and lamb, the aroma of baked lamb fresh from the oven wafting through a house is mouth-watering and our Rosemary Lamb Rub + Saffron will elicit the same response with luxe Saffron elevating this beloved stalwart of the Sunday lunch.

• Premium Persian Saffron benefits such as boosting the immune system
• Ideal for baking, BBQ or grilling
• Easy to open re-sealable pouch also keeps the spice blend fresh

Recipe: Baked lamb rack with rosemary rub
It’s time to take your baked lamb to a new level with Rosemary Lamb + Saffron lamb racks, You’ll need:

  • 2 tablespoons of Rosemary Lamb Rub + Saffron
  • 2 Lamb racks (roughy 8/rack) have your butcher French these for you
  • Cooking oil of choice
  • Salt and pepper to taste
  • Fresh rosemary


  1. Preheat the over to 200°C.
  2. Coat the lamb evenly with the dry rub, use extra as needed but keep the coverage thin and evenly spread.
  3. Sear the lamb in a hot pan with some oil, ensure all sides are evenly browned and then gently place the lamb in a baking tray, if you have a rack to elevate the lamb in the tray then place it under the lamb.
  4. Pop a clove of smashed, whole garlic in each corner of the pan and place in the oven for around 20 minutes for medium-rare, leave for 10 minutes longer for medium.
  5. Serve on a bed of fresh rosemary with a side of choice, roast potatoes are always great and a side salad is wonderful in warmer weather.

Tip: For some extra Saffron love try our Saffron Cup Cake Mix to whip up Persian Divine Saffron Cakes for dessert, it’s gluten and dairy-free and handmade with love and pride on Australia’s Sunshine Coast.

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