RACK OF LAMB WITH CHILLI-MINT SAUCE

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Rack of Lamb With Chilli-Mint Sauce image

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.

Provided by Jewelies

Categories     Lamb/Sheep

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

40 ml fish sauce
2 garlic cloves, crushed
60 ml sweet chili sauce
3 tablespoons of 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 of fresh mint, roughly chopped

Steps:

  • Combine all marinade ingredients and rub over lamb.
  • Refrigerate for 30 minutes.
  • Preheat oven to 200°C.
  • Transfer lamb to a baking tray and roast for 15-20 minutes or until done to your liking.
  • Allow to rest for 5 minutes.
  • To make the chilli-mint sauce, combine all ingredients and serve immediately over the lamb rack.

Nutrition Facts : Calories 132.7, Fat 9.4, SaturatedFat 1.7, Cholesterol 0.8, Sodium 1024.5, Carbohydrate 11.3, Fiber 2.9, Sugar 5.7, Protein 2.6

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