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Mini lamb roasts with Italian-style mint sauce

Name: Mini lamb roasts with Italian-style mint sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: /italian
Ingredients: 3 x 400g mini lamb roasts, trimmed; 1 tablespoon extra virgin olive oil; Sunflower oil, to deep-fry; 500g potatoes, peeled, cut into 1cm-thick chips; 4 garlic cloves; 1 small bunch thyme; 1 small bunch oregano; 3 rosemary sprigs; 2 tablespoons grated parmesan; 1 cup flat-leaf parsley leaves; 1 cup mint leaves, plus sprigs to garnish; 2 tablespoons capers, rinsed, drained; 2 garlic cloves; 1 tablespoon Dijon mustard; 2/3 cup (165ml) extra virgin olive oil; 1 tablespoon red wine vinegar; 6 anchovy fillets in oil, drained; Finely grated zest and juice of 1/2 lemon

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Mini lamb roasts with Italian-style mint sauce

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Keep it fresh with this homemade Italian style mint sauce, perfectly paired with roasted lamb.

3 x 400g mini lamb roasts, trimmed
1 tablespoon extra virgin olive oil
Sunflower oil, to deep-fry
500g potatoes, peeled, cut into 1cm-thick chips
4 garlic cloves
1 small bunch thyme
1 small bunch oregano
3 rosemary sprigs
2 tablespoons grated parmesan

Italian-style mint sauce

1 cup flat-leaf parsley leaves
1 cup mint leaves, plus sprigs to garnish
2 tablespoons capers, rinsed, drained
2 garlic cloves
1 tablespoon Dijon mustard
2/3 cup (165ml) extra virgin olive oil
1 tablespoon red wine vinegar
6 anchovy fillets in oil, drained
Finely grated zest and juice of 1/2 lemon

Method

1.

For mint sauce, place all ingredients in a blender or small food processor and whiz to combine. Set aside until ready to serve.
2.

Preheat oven to 180°C. Season the lamb roasts and tie up each with kitchen string.
3.

Heat olive oil in a large frypan over medium-high heat. Cook the lamb for 2-3 minutes each side to brown. Transfer lamb to a roasting pan and roast for 20-25 minutes until medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 10 minutes.
4.

Meanwhile, half-fill a large saucepan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Add the extra mint sprigs and fry for 30 seconds or until crisp. Set aside to drain on paper towel until ready to serve.
5.

Pat chips dry with paper towel to remove any moisture, then add to the oil and deep-fry, turning occasionally, for 3 minutes or until light golden. Add the garlic and deep-fry for 2 minutes or until pale golden. Add the herbs, 1 tablespoon salt and season with pepper. Deep-fry for a further 5-6 minutes until chips are crisp on the outside and tender inside. Drain chips on paper towel, discarding herbs and garlic, then scatter with parmesan and salt.
6.

Thickly slice the lamb, then serve with the mint sauce, herbed fries and fried mint sprigs.