Pandan Rack of Lamb and Courgette Cannelloni

Pandan Rack of Lamb and Courgette Cannelloni

Pandan lamb with Courgette Cannelloni

This has to be the best rack of lamb I’ve ever had. I would love to say I invented it, but it was my butcher. Or more to the point, my butchers wife. I just made the courgette cannelloni and some fondant potatoes. The lamb has been marinated in a chilli/mint sauce. As it bakes the pandan leaves perfume the lamb, to add an extra dimension to it.

Quite simply one of the best things I’ve ever eaten. If I was in an expensive restaurant I’d be waxing lyrical about it. As it is, I was at home and I’m still waxing lyrical about it.

As a pre-cursor to the blog over the next few months, there may be less exciting dishes as I’ve been having some stomach problems. I’ve ended up seeing a specialist and it transpires I have severe hypolactasia. (Severe lactose intolerance) I picked up a food bug in Cuba 10 weeks ago and I’ve not been the same since. I can’t imagine I become this severely sensitive to lactose overnight, so I’m hoping my stomach will sort itself out in the long run. After discussing my symptoms with my wife, who is a GP. It occurred to her that the slight pains she has in her stomach aren’t entirely normal as she’s been telling herself for years.  We now believe she has a gluten intolerance.

I guess you can get the picture now, meals for the forseeable future will all need to be gluten and lactose free. Not sure how this is going to work when I go out for my birthday!!


  • 1/person three bones wide, trimmed Rack Of Lamb
  • 2 Tbsp Chilli Sauce
  • 1 Tbsp Mint Sauce
  • 1 Tbsp Olive Oil
  • 100g Pandan Leaves
  • 2, large Courgette
  • Sausages, falafels, stuffing mix et Stuffing
  • 250g Spinach
  • To Serve Fondant Potatoes


  1. Trim the racks of all fat and sinew. Mix together the chilli, mint sauce and oil. Rub into the lamb and marinade for 2-14hours.
  2. Wrap the racks in pandan leaves. To cook, place straight into the oven at 180°C FAN. 20 minutes, then rest for 10minutes.
  3. For the courgette cannelloni. Use a mandolin to slice them lengthways 2mm thick. Lay 5 pieces out together on cling film. Add the stuffing of your choice on one edge. Use the cling film to wrap up. Cook for 5 minutes in the oven as the lamb is resting.
  4. Once you have cooked the fondant potatoes, add the remaining marinade to the butter stock to make a lovely sauce.
  5. Simple!


  1. Well now I have to find out what pandan leaves are! But the dish looks beautiful. Good luck with everything. I have a naturopath, and if I’m off after a vacation, which only happened once, i just submit a sample to a lab and he cures the bugs with whatever they say will kill them. Usually with natural substances, but your doctor wife may not agree with this approach.

    • Dave Crichton

      Hi Mimi

      Naturopaths don’t go down well here. I’m far more open minded though once traditional medicine fails.

      Just drooling over your bastilla, with all those lovely pancakes.


  2. I hope things settle down for you. I remember being in Cuba and thinking, “I hope this stuff doesn’t kill me.” It was years ago with meat hanging in open butcher shop windows, lobster being sold by the side of the highway and then being invited to dinner with our makeshift tour guide. Thankfully I survived. I hope you both are feeling better soon.

    This lamb sounds so good! I can’t wait to try it. Thank you to the butcher’s wife!

  3. I’m not sure what’s going on but your posts are cutting off on the right side, by a few characters!
    The lamb looks and sounds magnificent, show stopper indeed. I’m off to see what pandan leaves are!

  4. Sorry to hear that you are both having problems but I know whatever you share with us will be great. Your pandan wrapped lamb must have been delicious.

  5. Wow! Very impressive home cooking you do! Everything looks mouth watering

    • Dave Crichton

      It’s only because I don’t get to eat out all of the time. If I can’t go to the restaurant, bring it to me.

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