Easy to make and guaranteed to delight, this recipe for a Spiced Lamb Rack Roast is served with roast potatoes, capsicum and cherry tomatoes.
- 250g dried rice stick noodles
- 1 1/2 tablespoons rice bran oil
- 1 carrot, peeled
- 4 shallots
- 150g snow peas, trimmed
- 2 eggs, lightly whisked
- 65g (1 cup) bean sprouts, trimmed
- 1/2 cup fresh coriander leaves
- 55g (1/3 cup) roasted unsalted peanuts
Preheat the oven to 200˚C. Trim any excess fat from the lamb racks. Cut small slits in the top of the lamb with a small, sharp knife. Insert slices of garlic and small pieces of rosemary into the slits. Sit the lamb on a plate.
Whisk together the honey, wholegrain mustard and mint sauce and brush over the lamb racks. Allow to marinate for 20 minutes in a cool place.
Put the lamb racks into a baking dish and spoon on any sauce that may be left behind on the plate. Bake for 20 minutes for medium–rare, or until cooked to your liking, basting a couple of times during cooking with the honey mustard mixture.
Remove from the oven and allow to stand, covered, in a warm place for 10 minutes to allow the juices to be absorbed back into the meat. At this stage you can either cut the lamb into individual cutlets or leave the rack intact and serve as is.
Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
About 1888 Team
The team at 1888 certified are always on the lookout for new and interesting dishes that are easy to prepare and great to eat. We have the benefit of having some self confessed “food…