Minted Lamb Rack Classic Roast
How to Cook a Minted Rack of Lamb
Lamb rack is a particularly flavoursome cut and, when combined with fresh herbs and a simple salad, is the perfect meal for two. This recipe is for 4 people.
It's quite surprising just how easy cooking a lamb rack can be. You don't have to tell your dinner guests this.
Follow these four simple steps to making a minted rack of lamb and the end result will have your dining table looking like a restaurant
- Prep time: 10 min
- Cook time: 50 min
- Ready in: 1 hour
- Yields: 4
Ingredients - To feed four
- 4 Racks of lamb - (4 cutlet racks of 4 ribs each)
- 1 cup of mint jelly
- 2 tablespoons of white wine
- 1/4 cup of fresh chives
1. Trim or 'French' the Rack
Preheat the oven to moderate
Trim excess fat from the racks, leaving only a thin layer of fat.
Clean any sinew from the bones
Cover the bones with foil
Place the Rack in the Roasting Dish
Push the racks together so that overlap each other.
Place the racks on a rack in the roasting dish.
Mix the Mint Jelly and Wine
Take a small pot and mix the mint jelly and wine together over a high heat.
Cook for roughly 4 minutes or until the mixture is reduced and has become thick.
Take off the heat and let it stand to cool slightly.
Add the chives.
Glaze the Lamb Rack
Brush the racks with the glaze.
Brush with the glaze every 10 minutes
Roast for 30 minutes for rare, 40 minutes for medium.
Let the racks stand for 5 minutes. Remove the foil.
Cook Book - Herbs and Spices - I love this book!
The first two sections are organised identically; an introduction, categories/groupings of herbs or spices and a section on preparing herbs or spices.
Each herb or spice has a page with pictures, history, notes on flavour, culinary uses and how to use it in combination with other herbs and spices.
The recipes are for all the popular herb and spice mixes. The very best aspect of this section is that it provides not one recipe for things such as bouquet garni, but seven, for beef, pork, lamb, poultry, game, fish, and vegetables.
A phenomenal addition to the world of culinary reference books.
Side Salad for Minted Rack of Lamb
1. Serve with a simple salad of tomatoes, cucumber and mint.
2. Tzatziki : Peel 4 cucumbers and grate by hand (not in a blender). Squeeze out excess water.
Mix the cucumbers with 2 cups yoghurt, juice of 1/2 lemon or less. Season with salt and pepper
© 2008 Susanna Duffy