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How to make Lamb racks with mint sauce

Yield = 4
Prep time: 0:35
Cook time: 0:20
Total time: 0:55

Ingredients

  • 2 x 6-cutlet French-trimmed lamb racks
  • 2 tablespoons olive oil
  • 1 tablespoon dried mint
  • Steamed green beans, to serve
  • Sesame seeds, (optional) to serve

Mint sauce

  • 150ml olive oil
  • 1 cup mint leaves, finely chopped
  • 1/2 cup flat-leaf parsley leaves, chopped
  • 3 spring onions, finely chopped
  • 3 anchovy fillets, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon capers, rinsed, finely chopped
  • 2 teaspoons lemon zest, plus 1 tablespoon juice
  • 1/4 teaspoon chilli flakes

Method

  • Step 1 Preheat the oven to 190°C. Rub the lamb with oil and dried mint, then season and stand for 30 minutes at room temperature.
  • Step 2 For mint sauce, mix all the ingredients in a bowl and season. Set aside.
  • Step 3 Heat a large ovenproof frypan over medium-high heat. Cook lamb, turning, for 3-4 minutes until browned, then transfer to oven. Roast for 10-12 minutes for medium-rare, or until cooked to your liking. Rest, covered with foil, for 5 minutes.
  • Step 4 Halve lamb racks and divide among 4 plates with beans and potato. Drizzle with pan juices, sprinkle with sesame seeds, if using, and serve with mint sauce.