Whip up your own mint sauce – this rack of lamb recipe will love you for it.
Ingredients
- 2 tbsp runny honey
- 1 tbsp English mustard
- 2 x 6-bone racks of lamb,
- trimmed of fat
- 1 tbsp olive oil, plus extra for greasing
- 150g small vine tomatoes (we used sultan jewel tomatoes)
- 3 heaped tbsp fresh mint leaves
- 2 tsp caster sugar
- 2 tbsp red wine vinegar
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. In a bowl, mix together the honey, mustard and some seasoning. Brush all over the racks of lamb, place on a lightly oiled baking sheet, then roast for 25 minutes. Place the tomatoes on a small baking sheet, drizzle with 1 tbsp oil and roast alongside the lamb for the final 15 minutes.
- 2. To make the mint sauce, finely chop the mint, then place in a small bowl with the sugar and a pinch of salt. Stir to coat. Pour over 3 tbsp boiling water and the wine vinegar. Stir, then leave to infuse and cool.
- 3. Remove the lamb from the oven, then cover loosely with foil and leave to rest for 5 minutes before slicing into cutlets. Serve with the roasted tomatoes, mint sauce and lots of creamy mash, if you like.
Nutritional info
Per serving: 313kcals, 16.3g fat (5.8g saturated), 31.4g protein, 9.8g carbs, 9.3g sugar, 0.6g salt