Name: Lemon and garlic rack of lamb
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1 Tbs lemon juice; 1 Tbs fresh chillies 573; 1 garlic cloves, crushed; 1 Tbs garlic cloves, chopped; 1 lamb French rack with 8 cutlets; 2 lemon cut into wedges; 1 red onion cut into wedges; 500 g green beans trimmed; 2 tsp wholegrain mustard; 1 Tbs vinegar white wine

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Ingredients (10)

1 Tbs	lemon juice
1 Tbs	fresh chillies — 573
1	garlic — cloves, crushed
1 Tbs	garlic — cloves, chopped
1	lamb — French rack with 8 cutlets
2	lemon — cut into wedges
1	red onion — cut into wedges
500 g	green beans — trimmed
2 tsp	wholegrain mustard
1 Tbs	vinegar — white wine

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Method:

Preheat oven to 180°C.

Combine lemon juice, oil, garlic and chopped rosemary to form a paste. Pour the paste over the lamb rack and leave to marinate for at least 1 hour.

Place lemon wedges, onion and some extra rosemary sprigs in the bottom of a baking dish and place lamb rack on top making sure to add any extra marinade from the dish. Bake in a hot oven for 35-40 minutes.

Steam beans until tender and combine in a stainless steel bowl with mustard and white wine vinegar and toss until beans are well coated.

Serve cutlets with the bean salad.

Recipe reprinted with permission of Met-S Care.

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