Rack of Lamb With Chilli-Mint Sauce

Name: Rack of Lamb With Chilli-Mint Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by Jewelies

"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."

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photo by Leggy Peggy

Ready In:: 50mins
Ingredients:: 14
Serves:: 6

ingredients

For Marinade
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
Chilli-Mint Sauce
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

directions

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.

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Reviews

'Mmm, good. Very good indeed. Mmm, restaurant quality,' were just a few of the comments from hubby tonight. Jules, we loved this. I made it for two, but did a full batch of sauce (photos of both included). My few changes were out of necessity. I forgot the garlic -- most unusual for me -- and only had dried mint and green chilies on hand. The rack had 9 cutlets, and 25 minutes in the oven gave a perfect result.

Leggy Peggy
This is an excellent lamb recipe! I used 2 frenched racks with 8 cutlets on each. I seared the lamb in a pan after marinating and before roasting. I did everything else according to the directions. The mint and the chili really complimented each other well. Our dinner guests really loved this as well! Thanks Jewelies!

AmandaInOz