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Lamb racks with mint sauce

Name: Lamb racks with mint sauce
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Ingredients: 2 x 6-cutlet French-trimmed lamb racks; 2 tablespoons olive oil; 1 tablespoon dried mint; Steamed green beans, baked potatoes & sesame seeds (optional), to serve; 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

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35m

20m

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Recapture simpler times and lazy days under the sun with Valli Little's favourite Australian country classics.

2 x 6-cutlet French-trimmed lamb racks
2 tablespoons olive oil
1 tablespoon dried mint
Steamed green beans, baked potatoes & 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

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.
2.

For mint sauce, mix all the ingredients in a bowl and season. Set aside.
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.
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.