How to win friends & influence people25

Posted on November 2, 2008 by ChristieDinner Time, Gluten Free


Seriously. I’d become instant friends with someone who served me this dish. Maybe even friends for life.

Although I know this is ridiculously easy to make, the flavour is so gorgeously good that I wouldn’t care they only spent an hour preparing it.

The main reason is because I adore lamb. It’s the juiciest meat that’s best served as pink as you dare.  Then when it’s smothered in this fresh mint sauce something magical happens.

Mint sauce is often too sweet and sticky but my version adds freshness without masking the delicate sweetness of the lamb.

It’s made in a two part process; first boiling the fresh mint leaves in a sugar-vinegar syrup to extract the minty goodness and then strained to remove the discoloured leaves. Lastly, fresh mint leaves are added for their glorious bright green colour and texture.

So if you want to make some new friends or impress your in-laws give this recipe a go tonight. I’m not promising miracles, but I think good cooking skills will always win some approval, and maybe if you’re lucky perhaps a little influence too.

Happy cooking, Christie

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Lemon & garlic rack of lamb w/ fresh mint sauce
serves 4

2 garlic cloves, crushed
1 lemon, juiced
¼ cup olive oil
1kg lamb rack Frenched* (3 racks, 4 points)
2 tablespoons caster sugar
1 tablespoon white vinegar
1 cup boiled water (from the kettle is fine)
1 small bunch mint, leaves finely chopped

1. Preheat the oven to 200C. In a small bowl whisk the garlic, lemon juice and olive oil to combine. Season with salt and pepper to taste.

2. Place the lamb racks on a large roasting tray and pour over the garlic mixture. Turn the racks to coat completely.

3. Roast for 20 minutes for medium rare or until cooked to your liking. Remove from the oven, cover loosely with foil and allow to rest for 5-10 minutes.

4. Meanwhile, in a small saucepan combine the caster sugar, vinegar, water and half the mint. Bring to the boil and simmer for 5 minutes until it thickens slightly. Let it sit for 15 minutes to infuse the flavours.

5. Strain the leaves from the sauce (they will have discoloured). Stir the remaining fresh mint leaves into the sauce and serve immediately with the lamb.

*Frenched is when the butcher removes all the meat and fat from the rack tips leaving the bone exposed. It’s purely for aesthetic and health reasons… which is kind of a shame because I love gnawing the fatty bits off the bone. Don’t you?

LOVE LAMB? ME TOO! Why not try one of these recipes:
Greek Lamb Skewers
Red wine lamb shanks with herb mash
Grilled lamb with eggplant and feta cous cous

  • Ju’eta Amir

    That looks yum!! If I only I could scratch my screen and sniff it! Mmmmm….lamb….

  • Mmmm! lamb is delicious prepared any way but I must say I’m very impressed with your mint sauce Christie….so fresh! Great stuff!

  • Yuummmmmmm!! Lamb meat is soo tasty I don’t understand how people can dislike the smell/taste. I am craving some lambchops now even though I had some for lunch today haha or some lamb ribs hmmm ^^!

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  • Very interesting way of doing the sauce! Sounds much better than the mint sauce in the jars I have to say :)

  • Yep, I’ll be your best friend! Sounds delicious!

  • I’m always eyeing up the racks of lamb on the counter inside the local farm’s butchery/ shop whenever I go – I think you can eat with your eyes….

    If you’re roasting, wrap the bones in foil to prevent them burning – helps appearance. And after the critical resting period, if your lamb has been sitting in a draught an gone slightly cold, flash it back in the oven to heat up.

  • The cooking time looks spot on – wow.

  • My wife, Doctor Elizabeth, and I do not eat lamb. We find that lamb has a “gamey” taste, an unclean taste, if you will.

    But I was wondering if you thought this recipe would work with a rack of pork (crown roast)?

    What adjustments would you make?

    DocChuck
    http://profile.myspace.com/docchuck

  • Y

    I’m not the biggest fan of lamb, but lamb + mint was certainly always meant to be. :)

  • This looks great! I love grilling lamb and I’m with you on most mint sauces being too sweet. Your version sounds great.

  • Love the rack and I’m not a fan of too-sweet-sauces with lamb.

  • hehe very clever tittle. Yes i do believe this is the way to win friends & influence people!

  • Ju’eta – I’ll make it for you anytime :)
    Peter G – Thanks! Freshness is key.
    Ffichiban -Mmm lamb chops are yummy.
    Lorrraine – It’s a 1000 times better. Give it a try!
    Noble Pig – Sweet! It worked!
    James – If only you could eat with your eyes…it would make reading food blogs even more enjoyable!
    Colloquial Cook – Thanks! The resting time is the crucial part.
    DocChuck – I think lemon and garlic flavours go really well with pork, but not the mint sauce. Cooking times would depend on how large your piece of pork is.
    Y – Yes, a match made in heaven ;)
    Marc – Thanks so much, mint sauce is much nicer when it’s fresh and vinegary rather than sweet.
    JS – I’m so glad we’re all on the same page with this!
    Nicole – Glad you liked it. I thought it was rather clever, I try my best!

  • Bookmarked! Who can turn away a recipe with so much promise? The photo is gorgeous and the meat looks so fine. I can’t wait to try it!

  • I love the idea of your mint sauce, it sounds very fresh and pretty too. I am with you on the lamb, it is one of the best flavours going, mmm, juicy pink lamb chops!

  • Yum! Mint sauce, another thing I need to try. :) Lamb has such a unique flavor and is always so tender, yours looks like a real crowd-pleaser.

  • Mel

    This looks amazing!! I don’t normally like mint sauce but will your recipe seems nice and light so I’ll have to give it a whirl :-)

  • Wow, this looks and sounds amazing. True what you say about mint sauce, I can really see how this would lift it. I’ll definitely be trying it :)

  • Wow! This looks delicious I want to go make this dish right now (never-mind that its past midnight here in Cairo!) Thanks for sharing this recipe! :)

  • this is up my alley. truthfully, i never knew about mint sauce until i married a brit and now i’m hooked. i usually douse my lamb in mint sauce when the good stuff is available. i don’t use it to cover the taste of lamb, only b/c i love the taste of mint sauce!

  • Oh good lord. Whatever I have for dinner tonight will never be this delicious! It’s hard knowing that my food will never look like this. You are a domestic goddess.

  • Christie, I demand you make this again. Or else I’ll set Bingo Man on you!

  • OzzieLambLover

    Sounds fabulous ….
    Did you really mean 2 whole BULBS of garlic?
    or just 2 CLOVES?

  • Good spotting Ozzie lamb lover!!! I meant 2 cloves. It’s now been updated. Cheers, Christie

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