Beef Main Asian

Rack of lamb with chilli-mint sauce

Name: Rack of lamb with chilli-mint sauce
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 6
Cuisine: /asian
Ingredients: 2 tablespoons fish sauce; 2 garlic cloves, crushed; 1/4 cup (60ml) sweet chilli sauce; 1/4 cup chopped fresh mint; 6 x 4-cutlet French-trimmed lamb racks; 1 tablespoon peanut oil; 2 tablespoons grated palm sugar; 2 tablespoons peanut oil; 1/4 cup (60ml) seasoned rice vinegar; Finely grated zest and juice of 1 lime; 1 tablespoon fish sauce; 2 small red chillies, seeds removed, thinly sliced; 2 spring onions, sliced on the diagonal; 2 cups fresh mint, roughly chopped; 700g sweet potato, peeled, grated; 1 egg, lightly beaten; 1/4 cup (35g) plain flour; 60g unsalted butter, softened; 1/4 cup (60ml) olive oil

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Lamb served on a crisp base of sweet potato rosti and drizzled with a chilli-mint sauce – dinner time just got better with this winning main meal.

2 tablespoons fish sauce
2 garlic cloves, crushed
1/4 cup (60ml) sweet chilli sauce
1/4 cup chopped fresh mint
6 x 4-cutlet French-trimmed lamb racks
1 tablespoon peanut oil

Chilli-mint sauce

2 tablespoons grated palm sugar
2 tablespoons peanut oil
1/4 cup (60ml) seasoned rice vinegar
Finely grated zest and juice of 1 lime
1 tablespoon fish sauce
2 small red chillies, seeds removed, thinly sliced
2 spring onions, sliced on the diagonal
2 cups fresh mint, roughly chopped

Sweet potato rosti

700g sweet potato, peeled, grated
1 egg, lightly beaten
1/4 cup (35g) plain flour
60g unsalted butter, softened
1/4 cup (60ml) olive oil

Method

1.

Combine the fish sauce, garlic, chilli sauce and mint and rub over lamb. Refrigerate for 30 minutes. Preheat the oven to 200°C.
2.

Heat oil over medium-high heat, then cook lamb racks for 1-2 minutes each side. Transfer to a baking tray and roast for 6-8 minutes until cooked through. Allow to rest for 5 minutes. (This will be rare. Cook a little longer if you prefer it well done.)
3.

Reduce oven to 150°C. For the rosti, combine the sweet potato egg, flour and melted butter in a bowl. Season with salt and pepper. Heat oil in a non-stick frypan over medium heat. Form the mixture into 6 patties and fry, in batches, for 2-3 minutes each side until crisp and golden. (Keep each batch warm in the oven.)
4.

To make the chilli-mint sauce, combine all ingredients and serve immediately over the lamb rack with a sweet potato rosti