Herb-Marinated Rack of Lamb
An easy, spring dinner… that looks a bit fancy and tastes just great, like any rack of lamb is prone to do.
I’d consider doing it on the BBQ next time to get a char-grilled crust going, though as a set-and-forget, see you in 30 minutes number, the oven is just fine.
Served with some twice-cooked roasted baby potatoes and a wonderful salad of Bulgar and Pomegranate.
4 garlic cloves
½ cup fresh mint leaves
½ cup fresh basil leaves
Pinch or two of dried chilli flakes
Pinch or two of salt
6 tbsp olive oil
2 well-trimmed racks of lamb (8 bones each)
- Combine garlic, mint, basil, chilli, salt and oil in a food processor to form a thick paste.
- Coat the lamb in the paste and marinate for a few hours.
- Heat the oven to 180c; transfer the lamb to a baking tray ad roast for 35 – 40 minutes.
- Rest for 5 minutes and slice the lamb between the bones for individual cutlets.