Name: Roast rack of lamb
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 500 g carrots peeled, julienned; salt just a pinch; lemons zest only; 250 ml jam smooth, apricot; 2 red chilli deseeded and finely sliced; 30 ml mint sauce or fresh mint; 2 lamb rack; 1 lemon halved; olive oil; sea salt; 65 ml english mustard hot; 45 ml fresh rosemary finely chopped; 30 ml coriander seeds, toasted, crushed; 20 ml freshly ground black pepper

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Ingredients (14)

500 g	carrots — peeled, julienned
	salt — just a pinch
	lemons — zest only
250 ml	jam — smooth, apricot
2	red chilli — deseeded and finely sliced
30 ml	mint sauce — or fresh mint
2	lamb — rack
1	lemon — halved
	olive oil
	sea salt
65 ml	english mustard — hot
45 ml	fresh rosemary — finely chopped
30 ml	coriander — seeds, toasted, crushed
20 ml	freshly ground black pepper

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Method:

Place the carrots, salt, zest, jam and chillies in a small saucepan and bring to the boil.
Reduce heat and simmer for 20 minutes.
Remove from heat, stir in mint and keep warm until required.
Rub the lamb with lemon and olive oil and season.
Spread the meaty side with mustard.
Sprinkle the rosemary, coriander and pepper on a board.
Push the meaty side firmly into the mixture so that it sticks to the meat.
Place on a baking rack inside a baking tray and roast in a preheated oven at 230ºC for 15 minutes.
Turn the oven down to 180ºC and roast for a further 15 minutes for medium-rare, or 30-45 minutes for well done.
Allow to stand for a few minutes before slicing and serving with the chilli and carrot jam.

Reprinted with permission of I Love Cooking.
To visit I Love Cooking’s
blog, click here.