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
Would love a vote if you get a chance. Go on, I’ll be your best friend….
Lemon & garlic rack of lamb w/ fresh mint sauce
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?