Rack of Lamb With Chilli-Mint Sauce |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Adapted from Delicious magazine. For Dave and I, we usually use 3 lamb racks with 4 cutlets on each and all the marinade and sauce (I don't halve it). Nice served with a sweet potato rosti or mash. Prep time includes 30 minutes marinating time. Ingredients:
40 ml fish sauce |
2 garlic cloves, crushed |
60 ml sweet chili sauce |
3 tablespoons fresh mint, chopped |
20 ml peanut oil |
6 frenched lamb racks, 4 cutlets on each |
2 tablespoons palm sugar, grated |
40 ml peanut oil |
60 ml rice vinegar |
1 lime, juice and zest of |
20 ml fish sauce |
2 small red chilies, seeded, thinly sliced |
2 spring onions, sliced on diagonal |
2 cups fresh mint, roughly chopped |
Directions:
1. Combine all marinade ingredients and rub over lamb.
2. Refrigerate for 30 minutes.
3. Preheat oven to 200°C.
4. Transfer lamb to a baking tray and roast for 15-20 minutes or until done to your liking.
5. Allow to rest for 5 minutes.
6. To make the chilli-mint sauce, combine all ingredients and serve immediately over the lamb rack.
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