Roast rack of lamb with fresh mint chutney
Unlimited access. Half the price.
Ingredients
2 racks of spring lamb (6 cutlets each)
salt and freshly ground pepper
1 large cooking apple (we use Grenadier or Bramley Seedling), peeled and coredÂ
a large handful of fresh mint leaves, spearmint or Bowles mint
50g onions
20-50g caster sugar (depending on tartness of apple)
sprigs of fresh mint, to garnishÂ
Method
Score the fat and refrigerate until needed.
Preheat the oven to 220°C.
Sprinkle the racks of lamb with salt and freshly ground pepper. Roast fat side upwards for 25-30 minutes, depending on the age of lamb and degree of doneness required. When cooked, remove lamb to a warm serving dish.
Turn off the oven and allow the lamb to rest for 5-10 minutes before carving to allow the juices to redistribute evenly through the meat. Carve the lamb and serve 2-3 cutlets per person, depending on size.
This chutney will keep for several days in a covered jar or plastic container in the refrigerator. Whizz all the ingredients for the mint chutney in a food processor, season with salt and a little cayenne pepper.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.