Rack of Lamb with Minted Pea Puree |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Mint and lamb are made for each other! I found this in an Aussie magazine, and it looks pretty good to me. Ingredients:
1 rack of lamb (6-8 point) |
1 cup mint leaf |
1 clove garlic, chopped |
1 tablespoon red wine vinegar |
1 pinch sugar |
2 tablespoons olive oil |
1 (200 g) medium new potatoes |
400 g frozen peas or 400 g fresh peas |
3 tablespoons butter |
3/4 cup mint leaf |
Directions:
1. Preheat the oven to 200 degrees C.
2. Place the lamb on a rack in a baking dish.
3. Place the mint, garlic, vinegar and sugar in a food processor and work until a paste forms.
4. Add the olive oil slowly to the mixture adding a little more if the mixture seems too thick-if the mixture seems too runny, add a few more mint leaves.
5. Season to taste.
6. Coat the lamb with the mint paste and marinate for 15 minutes.
7. Place in the oven and cook for 20-25 minutes or until done to your liking.
8. Minted Pea Puree: Place the potato in a saucepan and boil until tender.
9. Add the peas and cook for another 5 minutes.
10. Drain and place in food processor along with butter and mint leaves.
11. Pulse for a short time so mixture is smooth, but with a little texture.
12. Serve with the lamb.
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