Lamb with mint sauce and tomatoes

Name: Lamb with mint sauce and tomatoes
Yield: Serves 4
Cuisine: British recipes
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

Published: 31 Jul 10
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4
Takes 15 min to make, 25 min to cook, plus resting

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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

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.
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.
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.

Recipe from August 2010 Issue

Nutrition

Nutrition: per serving

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

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Lamb with mint sauce and tomatoes

Ingredients

Method

Nutrition

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