Lemon and Garlic Lamb Rack with Fresh Mint Sauce

    50 minutes

    An easy yet impressive lunch for friends and family.


    New South Wales, Australia
    27 people made this

    Serves: 4 

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

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to 200 degrees C. 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. 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.
    3. 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. 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 Lamb Rack

    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?

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    Not bad but if the sauce is thickened would be better.  -  26 Mar 2015