Rack of Lamb with Basil and Mint  LoadingAdd to Favourites list

Green List 60 mins 4 servings


380 Kcal
25g Fat
2g Carbs
2g Net Carbs
0.1g Sugars
36g Protein

Inflammation Conditions Meal Planning

Meal planning for PCOS, endometriosis, depression, colitis, alopecia, diverticulitis and all inflammatory conditions can be challenging. Especially on a daily basis and with a family to consider.

It is the one of the reasons why members love the platform. All delicious recipes and meal planning, along with shopping lists, are all taken care of. Recipes are exciting, tasty and packed with nutrition. Each and every ingredient is carefully considered.

Food has to be varied and interesting. Cooking has to be easy and enjoyed, too. It all helps with digestion!

Education on the platform helps members make ‘second nature’ decisions when eating out and promotes an ease of mind on holiday. Life is to be lived and enjoyed. As the food heals, and conditions get easier, day by day, this can be achieved easily by following the EBS platform.

Here we have lamb, abundant in nutrients and particularly in B12, which is essential for a healthy central nervous system and myelin sheath for brain and nerve function, red blood cell formation, DNA synthesis, gut mucosa and skin, to name some. A 100g portion of lamb provides 43% of your daily B12 requirement.

Mint, the natural pairing, is a fantastic digestive. It’s oil, menthol, is responsible for antiseptic and antibacterial properties and it is also adaptogenic, too (balancing the body where it needs to be!). Basil is wonderful for the digestive system, too.

Delicious and digestion-friendly. Enjoy healing your body.


  • 1 rack of lamb (around 1.5lbs or 700g)
  • 3 tbsp chopped mint
  • 3 tbsp chopped basil
  • 6 garlic cloves
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil


  1. Preheat the oven to 180 C / 360 F fan.

  2. Place the mint, basil, garlic, sea salt, pepper, and olive oil in a mortar or food processor and mix until a paste forms.

  3. Place the lamb in an oven dish and smooth the paste on top of the lamb in a thin layer.

  4. For rare cooked meat, cook for 15 minutes per 500g / pound plus 15 minutes.

  5. For medium cooked meat, cook for 20 minutes per 500g / pound plus 20 minutes.

  6. For well-done meat, cook for 25 minutes per 500g / pound plus 25 minutes.

  7. Once cooked, let it rest for 5 minutes before carving. Enjoy!

Serving Tips

PS: Enjoy the meat but try and leave out the fat. It gives great flavor to the lamb, but best not to eat it all.

Storage Tips

It keeps in the fridge for up to 5 days.

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