Lamb with mint sauce and tomatoes

Lamb with mint sauce and tomatoes
  • Serves icon Serves 4
  • Time icon Takes 15 min to make, 25 min to cook, plus resting

Whip up your own mint sauce – this rack of lamb recipe will love you for it.

Nutrition: per serving

Calories
313kcals
Fat
16.3g (5.8g saturated)
Protein
31.4g
Carbohydrates
9.8g (9.3g sugar)
Salt
0.6g
Calories
313kcals
Fat
16.3g (5.8g saturated)
Protein
31.4g
Carbohydrates
9.8g (9.3g sugar)
Salt
0.6g

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.

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